Smoked Gouda Grits and Egg Bake
Ingrediënten
- 4 cups milk
- 1½ teaspoons salt
- 1 cup uncooked stone-ground grits
- ½ cup unsalted butter cut into pieces
- 6 oz smoked Gouda cheese shredded (1½ cups)
- 1 lb bulk sage pork sausage
- 10 eggs
- 1 cup whipping cream
- 2 tablespoons chopped fresh parsley
- 6 oz white Cheddar cheese shredded (1½ cups)
- Additional chopped fresh parsley if desired
Instructies
- 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.
- Remove from heat.
- Lightly spray 3-quart casserole with cooking spray.
- Pour grits mixture into casserole.
- Cool 20 minutes.
- Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.
- Drain on paper towels.
- 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 ½ cup Cheddar cheese.
- Bake uncovered 35 to 40 minutes or until set and edges are lightly browned.
- Sprinkle with additional parsley.
Notes / Tips / Wine Advice:
Festive Touch
You can bake this casserole in 8 (12-oz) individual casserole dishes. Make as directed except: in Step 2, divide grits mixture evenly among casserole dishes. Cool 10 minutes. In Step 4, divide egg mixture evenly over grits in casseroles. Bake 15 to 20 minutes.--------------------------------------------------------------------------------------------------
