One of the many joys of working at a farmers market is getting to know your customers and watching their kids grow up. Long-time market customer Lisa Hughes shared this recipe with us, explaining how her kids love it. It’s become one of our favorites, too. The casserole is perfect for brunch, a special breakfast for out-of-town guests, or even dinner.
Ingredients:
1 c stone ground grits 1 lb pork sauasage ½ c onion diced finely ½ green pepper, finely diced ½ red pepper, finely diced ¼ c butter 2 eggs, slightly beaten 2 cups shredded cheddar cheese 10 drops hot sauce 1 teasp Worcestershire sauce
Preparation:
Preheat over to 325F. Cook the grits in 4 cups of salted water, until thick. Saute the sausage, breaking into small pieces. Remove the sausage from pan and drain on paper towels. Saute onion and bell peppers in the remaining sausage fat.
Add butter, eggs, cheese, Worcestershire and hot sauce to the cooked grits. Combine sausage, onions and peppers with the grits mixture. Pour into a greased 9×13” casserole dish.
Bake at 325 for one hour.
(Mixture can be refrigerated for up to two days before baking, or cover and freeze. Bring to room temperature before baking to use the same baking time.)