Ingredients and Weight: - 2 cups (16 oz) quick-cooking grits - 4 cups (32 oz) chicken broth - 1 cup (8 oz) whole milk - 1/2 cup (4 oz) butter, unsalted - 1 pound (16 oz) breakfast sausage, ground - 1 cup (8 oz) sharp cheddar cheese, shredded - 1 cup (8 oz) Monterey Jack cheese, shredded - 1/4 cup (1 oz) green onions, chopped - Salt and black pepper to taste
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps: 1. In a medium saucepan, bring the chicken broth and milk to a boil. 2. Gradually whisk in the grits until smooth. 3. Reduce heat to low, cover, and simmer for 15 minutes, or until thickened. 4. While the grits are cooking, brown the sausage in a skillet over medium heat. 5. Grease an 8x8-inch baking dish. 6. Drain the sausage and add it to the prepared dish. 7. Stir in the grits, cheddar cheese, Monterey Jack cheese, green onions, salt, and pepper. 8. Bake at 350°F (175°C) for 15 minutes, or until bubbly and browned.
Nutritional Information: Per serving (1/8 of recipe): - Calories: 450 - Fat: 25g - Carbohydrates: 40g - Protein: 20g
Dish Characteristics: - Creamy and cheesy - Savory and satisfying - Comforting and Southern-inspired
User Comments: - "These grits are so delicious and cheesy! They're the perfect comfort food for a cold night." - Lisa - "I love the combination of sausage and cheese in these grits. They're so flavorful and filling." - Tom - "These grits are easy to make and always a crowd-pleaser. They're a staple at our family gatherings." - Sarah
Special Precautions and Tips: - If the grits become too thick, add a little more chicken broth or milk. - Be careful not to overcook the grits, as they can become gummy. - For a creamier texture, use heavy cream instead of milk. - You can add other ingredients to your liking, such as diced bell peppers, onions, or jalapenos.