Grits are delicious and filling. This is truly a Southern comfort food. Good anytime. Enjoy.
Ingredients
- bulk pork sausage: 1 pound
- onion: 1 cup (chopped)
- celery: 1 cup (chopped)
- green bell pepper: 0.5 cup (chopped)
- quick-cooking grits: 1 cup
- water: 4 cups
- salt: 1 tsp
- condensed cream of celery soup: 1 can (10.75 ounce can)
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
-
Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
-
Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
-
Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
-
Bake in the preheated oven until the cheese has melted, about 30 minutes.
