Sausage and Grits

Is there anything better! This makes a lot, but freezes beautifully.

Sausage and Grits
serves 10
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1 cup uncooked grits (not instant)
1 pound good breakfast sausage (I use Jimmy Dean)
1 onion, chopped
Two 4 1/2-ounce cans green chilies, chopped
8 tablespoons butter, (1 stick)
2 eggs, beaten
2 cups grated Cheddar cheese (grate your own)
10 dashed Tabasco ( more or less)
1 teaspoon paprika
1/4 cup chopped fresh parsley

Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Saute' sausage, breaking it into small pieces. A potato masher works well. Saute' onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits-mixture with sausage mixture. Pour into a 13 x 9-inch casserole dish and garnished with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.