Rich & Creamy Cheesy Sausage & Grits Bake

Name: Rich & Creamy Cheesy Sausage & Grits Bake
Prep time: 5 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Gluten-Free, Grain-Free
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

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.

Comfort food with all the ‘feels,’ cornmeal is combined here with cooked pork sausages and plenty of cheese. This dish is quite rich, so serve it with a salad on the side. It will serve between four and six people, but the macros are based on a 9.9 oz / 280g serving.

Chef Tips:

You can use cooked gluten-free pasta in place of cornmeal to make a cheesy pasta bake!
If you are living low carb, use cooked cauliflower florets in place of cornmeal for a pork cauli cheese!

Serves 4-6

Rich & Creamy Cheesy Sausage & Grits Bake

Prep Time: 5 minutes

Cook Time: 35 minutes

Cooling Time: 15 minutes

Total Time: 55 minutes

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.

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.