Coffee on the Verandah
Mary Graves
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Sausage Cheese Grits

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~ A. P. Herbert

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Have it on the Verandah
Mary Graves
Buy This Art Print At AllPosters.com

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.]
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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