SMOKED GOUDA GRITS AND EGG BAKE

Smoked Gouda Grits and Egg Bake image

Provided by Betty Crocker Kitchens

Time 1h35m

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 770, Carbohydrate 26 g, Fat 6, Fiber 0 g, Protein 33 g, SaturatedFat 30 g, ServingSize 1 Serving, Sodium 1260 mg