Name: Easy Cheesy Loaded Grits
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 1 pound mild or spicy bulk pork sausage; 1 small onion, chopped; 4 cups water; 1/2 teaspoon salt; 1 cup quick-cooking grits; 3 cans (4 ounces each) chopped green chiles; 1-1/2 cups shredded sharp cheddar cheese, divided; 1-1/2 cups shredded Monterey Jack cheese, divided; 2 tablespoons butter; 1/4 teaspoon hot pepper sauce; 2 large eggs, lightly beaten; 1/4 teaspoon paprika; Chopped fresh cilantro

A tasty bowl of grits inspired me to develop my own recipe with sausage, green chiles and cheeses. —Joan Hallford, North Richland Hills, Texas

Ingredients

1 pound mild or spicy bulk pork sausage

1 small onion, chopped

4 cups water

1/2 teaspoon salt

1 cup quick-cooking grits

3 cans (4 ounces each) chopped green chiles

1-1/2 cups shredded sharp cheddar cheese, divided

1-1/2 cups shredded Monterey Jack cheese, divided

2 tablespoons butter

1/4 teaspoon hot pepper sauce

2 large eggs, lightly beaten

1/4 teaspoon paprika

Chopped fresh cilantro

Instructions

1 Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking it into crumbles; drain.

2 In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low and cook, covered, for 5 minutes or until thickened, stirring occasionally. Remove from heat.

3 Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.

4 Transfer to a greased 13x9-in. baking dish. Top with remaining 3/4 cup of each cheese; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with chopped fresh cilantro.