You’ve never tasted grits like this! If you’re a fan of the smooth and creamy Southern staple, then you’re going to absolutely adore these Baked Loaded Grits! This dish features your favorite comfort food exploding with even more comfort, thanks to some spicy sausage, melty cheese, and fluffy eggs. It even comes with a little bit of a kick to really crank things up a notch. Switching it up has never tasted better and Baked Loaded Grits are sure to show you how it’s done!
Ingredients
- 1 pound mild or spicy bulk pork sausage
- 1 small onion, chopped
- 1 cup quick-cooking grits
- 3 (4-ounce) cans chopped green chiles
- 1 1/2 cups sharp cheddar cheese, shredded, divided
- 1 1/2 cups Monterey Jack cheese, shredded, divided
- 2 tablespoons butter
- 1/4 teaspoon hot pepper sauce
- 2 large eggs, lightly beaten
- 1/4 teaspoon paprika
- fresh cilantro, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Grease a 13×9-inch baking dish.
Step 3 –In a large skillet over medium heat, cook the sausage and the onion, crumbling the sausage, until the meat is no longer pink, about 5-7 minutes. Drain the excess grease.
Step 4 –In a large saucepan filled with salted boiling water, cook the grits, according to the package directions.
Step 5 –Add the green chiles, 3/4 cup of the cheddar cheese, 3/4 cup of the Monterey Jack cheese, the butter, and the pepper sauce to the grits and stir until the cheese has melted.
Step 6 –Stir the eggs into the grits, and then stir in the sausage mixture.
Step 7 –Transfer the grits to the prepared baking dish and top with the remaining cheddar cheese and the remaining Monterey Jack cheese.
Step 8 –Sprinkle the grits with the paprika and bake, uncovered, until it is golden-brown and set, about 50 minutes-1 hour.
Step 9 –Let the grits stand for 10 minutes.
Step 10 –Sprinkle the grits with the cilantro and serve.
