Carolina Brunch With Grits

Carolina Brunch With Grits

(8 servings)    Printable Version
  • 1 cup uncooked quick-cooking grits
  • 4 cups water
  • 1 bay leaf
  • 1 pound ground breakfast sausage - mild or spicy
  • 1 (11 ounce) whole kernel corn drained
  • 1 (9 ounce) box frozen spinach - thawed and chopped
  • 1 Tablespoon black pepper
  • 1 teaspoon nutmeg
  • 1 teaspoon dried sage or basil
  • 1/2 chopped large onion - diced well
  • 1/2 red pepper - diced well
  • 4 ounces cream cheese - softened and cut into small pieces
  • 1 large egg - beaten well
  • T tablespoons margarine or butter
  • 1 and 1/2 cups shredded Cheddar cheese
1. Heat oven to 350 degrees F. Cook grits in water as directed on package. ( use liquid from corn and spinach in the 4 cups water) add bay leaf while cooking grits and remove bayleaf just before combining ingredients below.

2. Cook sausage and crumble into bits in 10 inch pan, remove sausage. reserve 1 tbl sausage grease and cook onion and red pepper until soft, over med heat ( may add nutmeg, sage and pepper while cooking onion & red pepper)

3. In ungreased 13x9-inch (3 or 4 -quart) glass baking dish, combine cooked grits and all remaining ingredients except 1 cup of the cheddar cheese & crumbled cooked sausage; mix well. Sprinkle cooked sausage on top and then sprinkle with remaining 1 cup cheddar cheese.

4. Bake at 350 degrees F for 22 to 27 minutes or until edges are bubbly and cheese is melted. Cool and slice into squares. Serves 8.


You might consider using 1 package 1.25 oz of taco seasoning mix (at store) instead of nutmeg and sage... also adding hot sauce at the table.

Mr Breakfast would like to thank pretzel for this recipe.

Comments About This Recipe
What do you think of Carolina Brunch With Grits?
Overall Average Rating = 5 (out of 5)
Based on 2 votes.


From Kim Florida
Rating (out of 5):  

Dog gone great and extremely filling!

Comment submitted: 3/17/2016 (#19834)



From Reverend
Rating (out of 5):  

Excellent! Easy to make.

Comment submitted: 12/4/2012 (#14936)





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