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Sausage Cheese Grits

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La Belle Cuisine

Sausage Cheese Grits
Gourmet March 1992

6 cups water
1 1/2 cups quick-cooking grits
2 3/4 cups grated Monterey Jack
cheese (about 3/4 pound)
2 tablespoons unsalted butter
Two 2-inch pickled jalapeño chilies, minced,
including the seeds (wear rubber gloves)
[or 4 ounces chopped green chiles, drained]
4 scallions, chopped fine
3/4 pound bulk fresh sausage
1 tablespoon vegetable oil
1 onion, chopped fine
1 large green bell pepper, chopped fine
[We use red bell pepper.]
4 large eggs
2 teaspoons Worcestershire sauce

In a large heavy saucepan bring the water to a boil, stir in the grits slowly, and simmer them, covered, stirring occasionally, for 7 minutes. Stir in
1 1/2 cups of the Monterey Jack, butter, jalapeños, scallions, and salt
and pepper to taste, stirring until the cheese is melted, and spread the
mixture in a buttered 13-by-9-inch baking dish.
In a heavy skillet brown the sausage over moderate heat, stirring and breaking up the lumps, transfer it with a slotted spoon to paper towels
to drain, and pour off the fat. Add the oil to the skillet and in it cook
the onion and bell pepper over moderately low heat, stirring, until the
vegetables are softened.
In a bowl whisk together the eggs, Worcestershire and salt to taste, stir
in the sausage and the vegetables, and spread the mixture over the grits.
Sprinkle the sausage mixture with the remaining 1 1/4 cups Monterey Jack
and bake the grits in the middle of a preheated 350-degree F. oven for 30
to 35 minutes, or until the eggs are firm. Serves 8 to 10.

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