Have you ever tasted something so good that you just couldn't focus? I joined a gardening group a few months ago. As part of the first meeting we had a brunch. Everything was delicious but I have to say that in my mind, the grits were a show-stopper.
We had a great talk about sustainable farming and business matters of the club. But when it came to the Q & A, I only had two things on my mind: 1. Who had made the grits? 2. Could I have the recipe? Fortunately for me (and you), a very surprised garden club member spoke up and said she would be happy to share. As you can imagine, I was giddy!
I decided that I needed to make this for my recent girlfriends' weekend. I served it with scones and omelets. But, one of the things that makes this recipe great is that it can be a meal on its own. It has grain, meat, dairy, and even vegetables. What more could you want? Also, unlike just normal grits, it actually is good leftover. So make a big batch for the family over the weekend and breakfast will be done for days! Have a go!
- 8 oz Velveeta, melted
- 1 can mild Rotel tomatoes, partially drained
- 1 lb Jimmy Dean Pork Sausage, cooked and crumbled
- 1 C dry grits, prepared and salted
- 1 egg, beaten
- 2 C shredded Parmesan cheese
- In a large bowl, mix melted Velveeta, tomatoes, and sausage.
- Add cooked grits to mixture and stir.
- Take a spoonful of the grits mixture and add it to the beaten egg. Then return that to the full pot.
- Add the Parmesan cheese. (You can save some for the top it you wish.)
- Pour into a greased 9" x 13" pan.
- Bake at 350 degrees for 45 minutes or until slightly brown.
- Let stand for 10-15 m minutes before serving.