Baked Turkey Sausage and Creamy White Cheddar Grits

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DELICIOUS

Description

Recipe and photo kindly provided by the National Hot Dog and Sausage Council, Washington, DC

Ingredients

Nonstick Cooking Spray
TURKEY BREAKFAST OR BULK SAUSAGE, Spicy Flavor Preferred: 1 Pound
Large Red Bell Pepper, Ribs And Seeds Removed And Chopped: 1
Cold Water: 2-1/2 Cups
Milk: 1 Cup
Salt: 1/4 Teaspoon
Quick-Cooking Grits: 1 Cup
Dry Mustard: 1/2 Teaspoon
Dried Thyme: 1 Teaspoon
White Sharp Cheddar Cheese, Shredded, DIVIDED: 6 Ounces
Large Eggs, Well Beaten: 2
Peach Mango Fruit Salsa:
For Garnish

Directions

1
Preheat oven to 350 degrees F. Spray a 7x11-inch baking dish with nonstick cooking spray.
2
In a large heavy nonstick skillet, cook sausage over medium heat, breaking up sausage into small pieces. Cook until no longer pink. Drain on clean paper towels.
3
Spray skillet with nonstick cooking spray. Add red peppers to skillet and cook until soft.
4
In a separate heavy saucepan, bring water, milk and salt to a boil. Slowly stir in grits. Immediately reduce heat and cook, stirring constantly, until slightly thickened, about 7 minutes.
5
Add mustard, thyme and 1 cup cheese, stirring until cheese melts. Cool slightly and fold in sausage and red pepper. Stir in beaten eggs.
6
Pour into baking dish. Sprinkle top with remaining cheese.
7
Bake in preheated oven for 40-45 minutes or until light golden brown. Grits should be firm and set in the center.
8
Let stand 10 minutes before serving.
9
Serve with peach mango fruit salsa.