Ingredients
4
cups milk
1 1/2
teaspoons salt
1
cup uncooked stone-ground grits
1/2
cup unsalted butter, cut into pieces
6
oz smoked Gouda cheese, shredded (1 1/2 cups)
1
lb bulk sage pork sausage
10
eggs
1
cup whipping cream
2
tablespoons chopped fresh parsley
6
oz white Cheddar cheese, shredded (1 1/2 cups)
Additional chopped fresh parsley, if desired
Preparation
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.
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 to crumble, 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 1/2 cup Cheddar cheese.
Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle with additional parsley.
