- 1 pound bulk pork sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 cup quick-cooking grits
- 4 cups water
- 1 teaspoon salt
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup shredded Cheddar cheese
- Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
- Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
- Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
- Bake in the preheated oven until the cheese has melted, about 30 minutes.
05/13/2018
recipepes.com
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