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Grits and Sausage Casserole





1/2 lb. turkey breakfast sausage
1-1/2 cup 1% low-fat milk
1-1/2 cup water
3/4 cup quick-cooking grits
3/4 cup (3 oz. each) shredded reduced-fat sharp cheddar cheese
3 tbsp. fresh parsley, minced
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1 dash ground red pepper
3 egg whites
Vegetable cooking spray
2 red bell pepper strips


Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.

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.

Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1-1/2 quart casserole dish coated with cooking spray.

Bake at 375°F for 25 minutes or until set and lightly browned. Place a medium nonstick skillet over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.

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1 Recipe Reviews


einar reviewed Grits and Sausage Casserole on October 24, 2004

Well as my own rule I see a recipe and make it the way it is the first time. But I bent the rule this time. I used hot italian sausage and no low or reduced fat stuff in it. This sounded like a southern dish to me. It was great with the changes but I am sure it is just as great with out the changes I made. It is hard to give you cooking times on this recipe some ingredients - like the grits - take longer than others.

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