Sausage & Cheese Grits Casserole

1 cup Artisan Milling Company grits

1 lb pork sausage

½ cup onion, diced finely

½ green pepper, finely diced

½ red pepper, finely diced

2 eggs, slightly beaten

2 cups shredded cheddar cheese

½ teaspoon hot sauce (optional)

1 teaspoon Worcestershire sauce

Preheat oven to 325 F.

Bring 4 cups of salted water to a boil. Whisk in dry grits, breaking up any lumps. Turn heat down to medium-low and simmer grits, stirring occasionally until thick, approximately 30 minutes.

While the grits cook, sauté the sausage while breaking into small pieces. Remove cooked sausage to paper towels to drain, leaving the fat in the pan.

Add the onion and bell peppers to the sausage oil, and sauté for 5-7 minutes, until onions are translucent.

Mix eggs, cheese, Worcestershire and hot sauce into the cooked grits, then mix in the sausage, onions and peppers.  (The mixture can be refrigerated at this point for up to two days before cooking.)

Pour everything into a greased 9x13” casserole dish and bake for 1 hour at 325F.