I realize that no one will be making a Mother’s Day casserole this far ahead of Mother’s Day (unless you celebrate it in November), but let’s get past the name of this recipe.
I’d been hoping for another chance to make grits and to expand my brunch recipe repertoire. This recipe is the answer. It is easy to make, tastes great and as the name of the recipe suggests, can be made the day ahead and cooked the day you’re going to eat it. Plus this makes a substantial sized dish, so there’s enough for a crowd.
Don’t wait until May (or whenever you celebrate your mother) to make this!
Here’s what happened.
Started with the milk and grits.
Poured the milk into a saucepan.
Added water to the milk.
Brought that to a boil, then added the grits.
Seasoned with salt and pepper.
While the grits were cooking…
Got the sausages and started to cook them in a frypan.
Realized that wasn’t going to work, so took the sausages out of the frypan, sliced them, then returned them for cooking.
Sausages, cooked and draining. Maybe next time, I’ll use a tube of sausage meat.
Still time before the grits are finished cooking so I…
Grated some cheese.
Beat some eggs, lightly.
Got some green onions.
Measured the cayenne pepper.
When the grits were cooked, moved on the the next steps.
Added the grated cheddar.
Butter was added too.
Stirred to combine.
Then added the eggs,
and sausage pieces.
Loaded all that goodness into a casserole dish.
A plateful of Mother’s Day Make-Ahead Sausage and Cheese Grits Casserole.
Mother’s Day Make-Ahead Sausage and Cheese Grits Casserole
Total Time: 2 hr 40 min
Prep: 5 min
Inactive: 15 min
Cook: 2 hr 20 min
Yield: 6 to 8 servings
2 cups whole milk
1 cup stone-ground grits
Coarse salt and freshly ground black pepper
12 ounces mild pork or turkey sausage
1 cup grated sharp Cheddar (about 4 ounces)
1 tablespoon unsalted butter, plus more for the dish
1/4 teaspoon cayenne pepper
4 large eggs, lightly beaten
2 green onions, white and green parts, chopped
1 jalapeno chile, seeded and finely chopped
In a large heavy-bottomed saucepan, combine 2 cups water and the milk and bring to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon of salt and pepper. Decrease the heat to low and simmer, stirring occasionally, until creamy and thick, 45 to 60 minutes.
Meanwhile, heat a medium skillet over medium heat. Add the sausage and cook, stirring occasionally to break up the sausage, until no longer pink and the meat is cooked through, 5 to 7 minutes. Remove with a slotted spoon to a paper-towel-lined plate to drain and cool slightly.
Remove the grits from the heat and add the cheese and butter. Taste and adjust for seasoning with salt and pepper and stir to combine. Add the reserved sausage, cayenne, eggs, green onions and jalapenos and stir until well incorporated.
Butter a large (9-by-13-inch) casserole dish. Spoon the mixture into the prepared dish. At this point, the casserole can be covered and refrigerated overnight (bring to room temperature before baking), or baked immediately.
Bake at 350° F from room temperature until bubbly and golden brown, about 1 hour. Remove to a rack to cool slightly before serving.