Ingredients
1/2
lb spicy bulk pork sausage
4
cups water
1/2
teaspoon salt
1
cup uncooked quick-cooking corn grits
1 1/2
cups shredded reduced-fat sharp Cheddar cheese
2
tablespoons butter or margarine
1/2
cup fat-free egg product
1
tablespoon chopped fresh parsley, if desired
Frank’s™ RedHot™ Original cayenne pepper sauce, if desired
Preparation
Heat oven to 350°F. Spray 2 1/2- or 3-quart casserole with cooking spray.
In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits. Reduce heat; cover and cook 5 to 7 minutes, stirring occasionally, until thickened. Remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in sausage and egg product. Pour grits mixture into casserole; sprinkle with remaining 1/2 cup cheese.
Bake uncovered 25 to 30 minutes or until center is set. Sprinkle with parsley; cool 10 minutes. Serve with hot sauce.
