| SAUSAGE AND GRITS |
| 1 cup uncooked grits 1 lb. ground sausage 1 onion, chopped 2 (4 1/2 oz.) cans green chilies, chopped 8 tbsp. (1 stick) butter 2 eggs, beaten 2 cups shredded cheddar cheese 10 dashes Tabasco 1 tsp. paprika 1/4 cup chopped fresh parsley |
| Preheat oven to 325. Cook grits in 4 cups salted water until thick. Saute sausage, breaking it into small pieces. Saute onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixture. Pour into a 13 x 9 inch casserole dish and garnish with additional small amounts of cheese, chilies, paprika and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well. |
| Makes 10 servings |