Sausage Filling 1 (19-oz.) package mild Italian sausage
1 tablespoon canola oil
2 large red bell peppers, sliced
1 medium-size red onion, sliced
3 garlic cloves, minced
1 (14.5-oz.) can diced tomatoes with garlic and onion, drained
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups reduced-sodium or organic chicken broth
1 1/2 tablespoons grape jelly
1 teaspoon red wine vinegar
Instructions
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Preparation
1. Prepare Grits Crust- Bring milk and 1 cup water to a boil in a large saucepan over medium heat; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese and next 3 ingredients; remove from heat.
2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring until blended.
3. Prepare Sausage Filling- Preheat oven to 375°. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving 1 Tbsp. drippings in Dutch oven.
4. Sauté bell peppers and onion in hot drippings 5 minutes or until tender. Add garlic, and sauté 2 minutes. Cut sausage into 1/2-inch-thick slices. Stir together tomatoes, bell pepper mixture, and sausage in a large bowl.
5. Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 4 to 5 minutes or until smooth and medium brown. Gradually whisk in broth, and bring to a boil, whisking constantly.
6. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until thickened. Stir in jelly and next 3 ingredients. Stir into sausage mixture, and spoon into a lightly greased 11- x 7-inch baking dish. Gently spread Cheese Grits Crust over top.
7. Bake at 375° for 20 to 25 minutes or until lightly browned. Let casserole stand 10 minutes before serving.
Originally Submitted
1/20/2014
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