Spicy Sausage Grits

One of the most frustrating things for me about the Spring is how the weather can be such a teaser! One day it is gorgeous and you want to pull out your capris and short sleeves and the next day you are grabbing your heavy coat as you walk out the door. I am super excited to be grilling again, but there are days, such as today, that are cold and rainy and you just want something warm and comforting. I can't think of a better recipe than warm, creamy grits served with sausage and cheese slow cooked all day in a Crockpot. I wouldn't encourage anyone to make this on a weekly basis, but every once in a while it can make for a comforting and oh so good meal! You can control the spice level based on the sausage decide to use. My personal favorite is andouille sausage.

Spicy Sausage Grits

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2 cups uncooked regular grits

2 (14 oz) cans chicken broth

2 cups heavy whipping cream

1 (10 3/4 oz) can Cheddar cheese soup

1 jalapeño pepper, minced

1 can whole kernel corn

1 1/2 teaspoon salt

1 1/2 teaspoons hot sauce

1/2 pound hot smoked sausage, sliced

3 tablespoons butter

Combine the first 8 ingredients in a 4 quart slow cooker. Stir in sausage.

Cover and cook on low 4 1/2 hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately.

Source: Southern Living Slow-Cooker Cookbook, Oxmoor House, Inc. 2006

Sausage and Grits Casserole

Given all the events that have transpired in the past week I have been in the mood for some major comfort food. This is my favorite breakfast casserole which I normally only get to eat once a year. This casserole also happens to be a Scales Christmas tradition, only made on Christmas morning by the Mama Scales. Usually Michael and I switch off Thanksgiving and Christmas between our two families, so we were in Oklahoma this past Christmas and missed out. I did however convince my MIL to make a halved portion for us once we got back! This is such a creamy, cheesy, delicious casserole. Sausage and grits are a great combination and mixed with all the other ingredients the casserole becomes a creamy, hearty breakfast that I could feast on all day long!

Country Grits and Sausage Casserole

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2 pounds mild ground pork sausage

4 cups water

1 1/4 cups quick-cooking grits, uncooked

4 cups sharp cheddar cheese, shredded

1 cup milk

1/2 teaspoon dried thyme

1/8 teaspoon garlic powder

4 large eggs, lightly beaten

Paprika

Garnish: fresh parsley sprigs

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.

Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese, milk, thyme and garlic powder, stirring until cheese melts. Stir in sausage and eggs.

Spoon mixture into a lightly greased 13x9x2 inch baking dish; sprinkle with paprika. Bake, uncovered, at 350 degrees for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired.

To Make Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.

Source: Christmas with Southern Living 1999, Oxmoor House, January 1999