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Smoked Gouda Grits and Egg Bake

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Smoked Gouda Grits and Egg Bake
  • Prep Time 35 min
  • Total Time 1 hr 35 min
  • Servings 8
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Stone-ground grits get a sophisticated upgrade when baked with eggs, pork sausage and Gouda cheese.

Ingredients

4
cups milk
1 1/2
teaspoons salt
1
cup uncooked stone-ground grits
1/2
cup unsalted butter, cut into pieces
6
oz smoked Gouda cheese, shredded (1 1/2 cups)
1
lb bulk sage pork sausage
10
eggs
1
cup whipping cream
2
tablespoons chopped fresh parsley
6
oz white Cheddar cheese, shredded (1 1/2 cups)
Additional chopped fresh parsley, if desired

Directions

  • 1 In 3-quart saucepan, heat milk and salt just to boiling over medium-high heat. Gradually stir in grits. Reduce heat; cook uncovered 20 minutes, stirring frequently, until thickened. Add butter and Gouda cheese; stir until melted.
  • 2 Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole. Cool 20 minutes.
  • 3 Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring to crumble, until no longer pink. Drain on paper towels.
  • 4 Heat oven to 350°F. In large bowl, slightly beat eggs with whisk; stir in whipping cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over grits mixture. Top with remaining 1/2 cup Cheddar cheese.
  • 5 Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle with additional parsley.
Tips  

Bake in individual baking dishes; reduce baking time by 10 to 15 minutes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
770
Daily Value
Total Fat
59g
0%
(
Saturated Fat
30g
0%
)
Sodium
1260mg
0%
Total Carbohydrate
26g
0%
(
Dietary Fiber
0g
0%
)
Protein
33g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Low-Fat Milk; 2 1/2 High-Fat Meat; 6 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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