Andouille and Cheddar Grits Casserole
A hearty Southern breakfast casserole of smoky andouille sausage and sharp cheddar folded into creamy baked grits, perfect for feeding a crowd on a weekend morning.
Ingredients
- 12 oz andouille sausage, sliced into rounds
- 1.5 cups stone-ground or old-fashioned grits (not instant)
- 4 cups low-sodium chicken broth
- 2 cups water
- 4 tbsp unsalted butter
- 1.5 cups sharp cheddar cheese, shredded
- 4 large eggs, beaten
- 1/2 cup heavy cream
- 6 green onions, sliced
- 4 cloves garlic cloves, minced
- 1 tsp Cajun seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- as needed nonstick cooking spray
Instructions
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1
Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
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2
Bring 4 cups low-sodium chicken broth and 2 cups water to a boil in a large saucepan. Whisk in 1.5 cups stone-ground or old-fashioned grits (not instant) and 1 tsp kosher salt, reduce heat to medium-low, and cook, stirring often, until thickened, about 20 minutes.
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3
Remove grits from heat and stir in 4 tbsp unsalted butter, half of 1.5 cups shredded sharp cheddar cheese, and 1 tsp Cajun seasoning. Let cool for 5 minutes.
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4
Whisk together 4 beaten large eggs and 1/2 cup heavy cream in a small bowl, then stir into the grits along with 4 cloves minced garlic cloves and most of 6 sliced green onions (reserve some for garnish). Season with 1/2 tsp freshly ground black pepper.
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5
Meanwhile, cook 12 oz sliced into rounds andouille sausage in a skillet over medium-high heat until lightly browned on both sides, about 4 minutes. The sausage is pre-cooked but should reach 165°F (74°C) internally when heated through.
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6
Fold the browned andouille sausage into the grits mixture. Pour into the prepared baking dish and top with the remaining sharp cheddar cheese.
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7
Bake until the top is golden and the center is set, 25 to 30 minutes. Let rest 5 minutes before serving. Garnish with reserved green onions.