Recipe courtesy of Cooking Light Magazine

Grits and Sausage Casserole

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  • Level: Easy
  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
  • Yield: 6 servings
  • Nutrition Info
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1/2 pound turkey breakfast sausage

1 1/2 cups 1-percent milk

1 1/2 cups water

3/4 cup quick-cooking grits

3/4 cup (3 ounces) shredded reduced-fat sharp cheddar

3 tablespoons minced fresh parsley leaves

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

Dash of ground red pepper

3 egg whites, room temperature

Vegetable cooking spray

2 cups red bell pepper strips


  1. Preheat oven to 375 degrees F.
  2. Cook sausage in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
  3. Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat and simmer 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
  4. Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir 1/4 of the egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake for 25 minutes or until set and lightly browned.
  5. Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.
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