Grits Casserole

I'm bringing back an oldie. This would be great for brunch with fresh strawberries and an omelet.
Some people just don't understand grits. They say they'd rather eat dirt than put a bite of grits in their mouth. There are people who prefer hash browns, biscuits and gravy, or tomatoes with their eggs. Nobody ever told them the right way to eat grits. Without some doctoring up, grits aren't fit to eat. Yes, grits need some help to make them the best thing you ever took to a Christmas or Easter morning breakfast. I'm making several of these today for friends and family. We'll just freeze the casseroles until it's time to hit the road to Grandmother's house.


First, make a pot of grits with 8 cups boiling salted water and 2 cups Quick Grits, stirring often to prevent lumps. Lumps are bad. When it's done, add 1 stick butter and salt and pepper to taste. Next brown 1 pound of bacon and 1 roll of bulk sausage, crumble it up, and stir that in. Then add 1/2 teaspoon garlic powder, 1/2 teaspoon Worcestershire Sauce, 1 teaspoon dijon mustard. The last thing to do is add 8 oz. grated sharp cheddar. It can be served hot right out of the pot, but if you need to carry it somewhere, put the whole thing in a casserole dish and bake it at 350 for 30 minutes right before it's put on the table. This is a dish that will change people's minds about grits.