Wednesday, March 19, 2008

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.


Sandi @the WhistleStop Cafe said...

You ARE a southern girl!
It makes the perfect breakfast for company. We'll be having some.

JANET said...

Thank you! Grits are in at my house! We have them most every morning except when we have pancakes.
I like to put the grits in the water before it starts boiling, because that seems to make them creamier and less likely to lump.
Thanks for sharing this casserole recipe.

Katie said...

Thanks for sharing this recipe...sounds yummy! Will definitely have to try this one! Have a Merry Christmas!

Jeri Aaron said...

Long live grits - I'm a Southern girl and have eaten grits all my life. I can remember being pregnant and nothing would do but to have a huge bowl of grits for breakfast. For me, it's the butter and salt/black pepper that does the trick. I have to say, I'll use your recipe for the next "company" breakfast - it sounds wonderful.

Tonja said...

Just divine! Anyone who doesn't vbelieve this is 'food for the gods' must not be a true Southern lady!

Nothing is any better! I like to fry an egg over easy and top my grits with that!

Bur, there's nothing wrong with grits, a little salt, and a lot of butter!

Gotta brain is yelling for some ...right now!

Tonja said...

PS.....I hed fun catching up with you this morning. You have surely given me a dose of 'spring fever!'



Rhoda @ Southern Hospitality said...

Holly, sounds like my kind of food! Thanks for stopping by on the grocery post. We all are concerned with grocery prices these days. I appreciate all the comments.


nancygrayce said...

Oh, I just came over from Tonja's and read down to this recipe! I am so excited I can hardly wait to make it! I'm a Florida girl too. World's Most Beautiful Beaches.