These grits are so good…I have made this recipe for BT which is a long, long time ~ <> BT means, “before Thomas” so I have been making them before he was born and he is 17. This is a recipe I would make for company. You can make it the day before they arrive and then in the morning just pop in the oven. I have had more people ask me for the recipe than almost all the others combined….for years and years I would not give out the recipe WHY….cause it has velveeta in it yuk! It was my little secret. Oh darn who cares, It is a great dish. I have made it with other cheese and yes it is good but not great! Okay I tell my friends you don’t eat the whole dish you only eat one serving. Try it and you too will love it promise! I do make it in little ramekins for a fancy brunch. I have so many request for this recipe…almost everyone that comes and stays with us will contact me and request it before they come. Then they talk about it to others then they call and want the recipe too. I have had people I do not know call and request this recipe? This is a winner!
4 cups cooked white grits
1/2 LB cooked pork sausage ~ I like Bob Evans
1 can cream mushroom soup
1/4 cup chopped fine green bell pepper
1/2 cup chopped fine sweet onion
1 small package of velveeeta cheese ~ if you ever say I used this crud I will say no way!
1/2 stick of butter
1 teaspoon salt
fresh ground pepper
For this recipe I do use just the plain quick cooking grits. I cook them according to the package directions. Once my grits are cooked and ready set aside. I brown the sausage and drain, set it aside. I add my onions to same pan used for the sausage, cooking onions and green pepper in butter until tender set aside. Melt cheese in a large baking dish in microwave. Add all ingredients to a buttered dish, mix well and bake uncovered for about an hour ~ you can do it in a crock pot too makes it so easy! This is a great make ahead dish for when you have company make and take out and bake in the morning.