Ranch Sausage and Grits

Ranch Sausage and Grits

Can you find a tall, lanky Texan to invite to breakfast? He’ll be
putty in you hands if you serve him this sausage and grits.

1 cup instant grits 240 ml
1 pound hot sausage .5 kg
½ teaspoon minced garlic 2 ml
1 (8 ounce) package shredded sharp cheddar
cheese, divided 227 g
½ cup hot salsa 120 ml
¼ cup (½ stick) butter, melted 60 ml
2 eggs, beaten

• Cook instant grits in 2 cups (480 ml) boiling water
according to package directions.
• In skillet, brown and cook sausage and garlic and
drain.
• Combine cooked grits, sausage, half cheese, salsa,
melted butter and eggs and mix well.
• Pour into buttered 9 x 13-inch (23 x 33 cm) baking
dish.
• Bake uncovered at 350° (176° C) for 50 minutes.
Remove from oven and sprinkle remaining cheese
over casserole. Return to oven for 10 minutes.