Baked Sausage & Creamy White Cheddar Grits

The American Meat Institute and American Hot Dog & Sausage Council have some innovative and delicious recipes that you and your family are sure to love.  Wildly popular in the Southern United States, this new recipe for grits adds a twist to an old favorite that will definitely catapult its popularity across borders.  Fast, creative and delicious, check out this recipe for Baked Sausage & Creamy White Cheddar Grits.

• Nonstick cooking spray
• 1 pound breakfast or bulk sausage, spicy flavor preferred
• large red bell pepper, ribs and seeds removed and chopped
  

  Photo courtesy of The American Meat Institute and American Hot Dog Council

• 2-1/2 cups cold water
• 1 cup milk
• 1/4 teaspoon salt
• 1 cup quick-cooking grits
• 1/2 teaspoon dry mustard
• 1 teaspoon dried thyme
• 6 ounces white sharp Cheddar cheese, shredded, DIVIDED
• 2 large eggs, well beaten
• Peach mango fruit salsa

1. Preheat oven to 350ºF. Spray a 7×11-inch baking dish with nonstick cooking spray.
2. In a large heavy nonstick skillet, cook sausage over medium heat, breaking up sausage into small pieces. Cook until no longer pink.  Drain on clean paper towels.
3. Drain all but 1/2 to 1 teaspoon of pan drippings.  Add red peppers to skillet and cook until soft.
4. In a separate heavy saucepan, bring water, milk and salt to a boil.  Slowly stir in grits.  Immediately reduce heat and cook, stirring constantly, until slightly thickened, about 7 minutes.
5. Add mustard, thyme and 1 cup cheese, stirring until cheese melts.  Cool slightly and fold in sausage and red pepper.  Stir in beaten eggs.
6. Pour into baking dish.  Sprinkle top with remaining cheese.
7. Bake in preheated oven for 40-45 minutes or until light golden brown.  Grits should be firm and set in the center.
8. Let stand 10 minutes before serving.
9. Serve with peach mango fruit salsa.