Southern Grits Casserole
You'll love this grits casserole with ground sausage and cheese, especially if you're from the South. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits for breakfast!
water
6
cups
uncooked grits
2
cups
shredded Cheddar cheese, divided
3
cups
butter, cut into pieces, divided
½
cup
ground pork sausage
1
pound
eggs
12
large
milk
½
cup
salt and pepper to taste
 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted.
  Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture.
  Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture.
  Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper.
  Bake in the preheated oven until lightly browned, about 30 minutes.
