Ingredients:

  • 1 cup (160g) stone-ground or quick-cooking grits
  • 2 cups (475ml) whole milk
  • 2 cups (475ml) low-sodium chicken broth
  • 1 tsp (6g) kosher salt
  • 1/4 cup (56g) unsalted butter
  • 1 lb (454g) bulk breakfast sausage
  • 1/2 cup (75g) yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • 2 large eggs, room temperature
  • 1/4 tsp ground black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a 12-inch cast iron skillet over medium-high heat, cook the bulk sausage until browned and crumbly. Add the diced onions halfway through, sautéing until translucent. Stir in the minced garlic for the final 60 seconds. Drain excess fat and set aside.
  3. In a large saucepan, bring the milk, chicken broth, and salt to a gentle simmer. Slowly whisk in the grits to prevent clumping. Reduce heat to low, cover, and cook until the liquid is absorbed and grits are velvety (5-7 mins for quick, 20 mins for stone-ground).
  4. Remove the grits from heat. Stir in the butter and 1.5 cups of the shredded cheddar cheese until fully melted and incorporated.
  5. In a small bowl, lightly beat the eggs. Temper the eggs by whisking in a small spoonful of the warm grits, then fold the egg mixture, cooked sausage, onion, and smoked paprika into the main pot of grits.
  6. Pour the mixture into the prepared baking dish. Top with the remaining 0.5 cups of cheddar cheese. Bake for 30-35 minutes until the center is set and the top is golden brown.