Rich & Creamy Cheesy Sausage & Grits Bake
Craving some comfort food? You’ll love this rich, creamy, cheesy bake. Make it for breakfast, brunch, or “brinner” (breakfast for dinner) and serve with a fresh side salad.
Equipment
Ingredients
- 8 gluten-free pork sausages we use Butcher Box meat
- 1 tsp olive oil
- 12.7 oz maize corn meal
- 12.1 fl. oz boiling hot water
- 5.3 oz grated Cheddar cheese
- 2 green onions sliced (white and green parts kept separate)
- 1 TB unsalted grass-fed butter
- 2 large eggs
- 2.7 oz fl. oz heavy cream
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Grease a lasagne-style tray and place the pork sausages in it. Drizzle over a little olive oil and toss well to coat. Bake in the oven for 20 minutes.
- Once the sausages are done, remove them from the dish and leave them to cool for 10 minutes before chopping them into bite-size pieces.
- Meanwhile, prepare the cornmeal. Place the cornmeal into a bowl and pour over the boiling hot water. Leave for a few minutes, then fluff out with a fork, stirring in three-quarters of the cheese, the white parts of the green onions, and all the butter.
- Season with salt and freshly ground black pepper, and add the chopped sausage pieces, along with any juices that may have run when you cut them. Set the mixture aside to cool for several minutes.
- Whisk the eggs and double cream together, then pour this into the cornmeal mixture.
- Mix well to combine and pour into a lasagne-style dish, smoothing over the surface. Sprinkle on the remaining cheese and bake in the oven for 15 minutes.
- Serve garnished with the green ends of the green onion.
Nutrition
Serving: 1(9.9 oz)Calories: 770kcalCarbohydrates: 60gProtein: 31gFat: 48gSaturated Fat: 22gTrans Fat: 0.5gCholesterol: 115mgSodium: 770mgFiber: 6gSugar: 1g