Grits and Sausage Casserole

Grits and Sausage Casserole

Ingredients:

• 2 lb. bulk Italian sausage
• 2 cups water
• 2 cups chicken broth
• 1/2 tsp. salt
• 1-1/4 cups quick-cooking grits
• 1 lb. sharp cheddar cheese, shredded
• 1 cup 2% milk
• 1-1/2 tsp. garlic powder
• 1 tsp. rubbed sage
• 6 large eggs, beaten
• Optional paprika

Directions:

1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. In a large saucepan, bring the water, broth and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5 to 7 minutes or until thickened. Remove from the heat. Add the cheese, milk, garlic powder and sage, stirring until cheese is melted. Stir in sausage and eggs.
3. Transfer to a greased 9-by-13-inch baking dish; sprinkle with paprika if desired.
4. Bake, uncovered, at 350 F for 40 to 45 minutes or until a knife inserted in the center comes out clean.
5. Let stand for 10 minutes before serving.