Cheesy Grits Casserole with Sausage and Greens

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

This Cheesy Casserole is My Xmas AM Tradition

This casserole was originally shared with me by my sweet friend Phyllis many years ago. She and her sisters would bake it every Christmas Eve for their family. I began to bake it for my non-Southern grandparents every Christmas Day, and they loved it so much it became our own family tradition. We love its cheesy, comforty goodness. I have since adapted it, adding greens to lighten and freshen it up. Their spicy crispness balances with the salty sausage and gooey cheese.

Chadwick’s Checklist

What you need to know before you cook.

A 9"x13" baking dish will fit all the ingredients perfectly.
Grits will need to be cooked according to package instructions before assembling the casserole.

SERVING SIZE: 6-8 PREP TIME: 5 mins COOKING TIME: 20 mins

Ingredients

1 lb. sweet sausage
1 lb. hot sausage
3 cups fresh arugula
1 cup coarse ground grits (cooked according to directions and cooled)
1½ cups whole milk
3 eggs, slightly beaten
2 Tablespoons unsalted butter
2 cups grated extra sharp cheddar cheese
1 teaspoon Kosher salt
½ teaspoon white pepper

Directions

Preheat the oven to 350°F.
Place both sausages in a large skillet and cook on medium heat until just done, but not brown, 7-10 minutes. Break the sausage into small pieces with the back of a wooden spoon while cooking. Remove with a large slotted spoon and place into the bottom of a 9"x13" baking dish.
Layer 2½ cups of the arugula on top of the sausage.
In a medium-sized bowl, whisk together the grits, milk, eggs, butter and 1½ cups of cheese. Add the salt and pepper and whisk again. Pour over the greens and smooth the top with a spatula. Scatter the rest of the cheese on top.
Bake for 1 hour until golden and bubbly. The edges and top should be slightly brown.
Remove from the oven and let rest for 5 minutes. Layer the remaining greens on top just before serving.