Grits...girls raised in the south...also a yes.
Grits...something The Hunk doesn't like no matter how well I fix them, even when they are mixed with sausage & cheese & garlic...double yes.
The Hunk is not a fan of grits in any shape, form or fashion so when I have an opportunity to make this dish I jump at it.
This recipe comes from my Aunt Mac, her name is really Maxine but we all call her Aunt Mac, people who are not related to her nor her niece or nephew even call her, you guessed it, Aunt Mac.
Aunt Mac made this grits casserole for a Christmas brunch many moons ago.
So anyway, for the last few years I have been known to pull out Aunt Mac's breakfast casserole recipe, as she calls it.
So what it's made up of you ask? Well, right this way...
First you want to get your water boiling for the grits. For this recipe you'll use 4 cups of water & 1 tsp of salt. I know what you're thinking, that's alot of water for quick grits, but trust me & Aunt Mac when we tell you to use 4 cups.
So now your sausage & vegetables are ready & so are your grits.
This is why I'm here, to point out very obvious things to you. What can I say, I'm a giver.
I like putting y's where they don't belong, I think it's funny & clever.
Don't judge me.
1 cup of quick grits
4 cups of water
1 tsp of salt
1/2 cup bell pepper, diced
1/2 cup onion, diced
1 can cream of celery soup
2 cups shredded cheddar cheese
Black pepper to taste
Preheat oven to 375 degrees.
Bring water to a boil, add salt & grits, stir well. Cook grits until done, about 5-7 minutes. Brown sausage with peppers & onions until down. Mix grits, sausage mixture, cream of celery soup, black pepper & 1 cup of the cheese together. Pour into baking dish. to with remaining cheese. Bake for 30-40 minutes. Serve immediately.