Here's a recent addition to The Forever Inn breakfast menu. If you hate grits, you might like these. It must be the sausage and cheese and butter.
Sausage & Cheese Grits Casserole (Based on a Paula Deen recipe)
2 cups water 1/4 tsp salt 1/2 cup quick grits 1/4 lb. hot country sausage 1/2 cup sweet onion, chopped 3 T. unsalted butter 5 oz shredded sharp Cheddar cheese, divided 1 large egg 5 dashes Tobasco Parsley
Bring water and salt to a boil; slowly stir in grits. Return to boil, cover, reduce heat to low and cook for approx. 7 mins. until thick, stirring occasionally (stirring from bottom to prevent sticking). Remove from heat and let stand for a few minutes.
Meanwhile, brown sausage and onion, breaking up sausage as it cooks into small pieces.
Add butter and 4 oz cheese to grits and stir to blend and melt butter and cheese. Beat the egg lightly and spoon a little bit of hot grits mixture into egg and whisk in. Continue with a few more spoonfuls (one at a time) to temper the egg before adding all of egg mixture to grits. Add Tobasco.
Pour half of grits mixture into bottom of casserole dish (1 qt dish (or loaf pan) sprayed or lightly greased). Layer with sausage/onion mixture. Then add balance of grits. Top with last 1 oz of cheese and sprinkle with parsley for garnish.
At this point, casserole can be held in refrigerator overnight. In morning, bake at 325 for almost one hour (if cold) until lightly browned and bubbly, less if baked right away. 4 generous servings.
Option: Replace sausage with chopped green chilies or chopped cooked bacon.