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Sausage & Grits Christmas Pie

3 cups whole milk                     1/4 cup unsalted butter

3/4 cups uncooked regular grits       1 tsp kosher salt

1/4 tsp black pepper/divided    1 C shredded Sharp Cheese

4 oz Velveeta — regular or Mexican

8 oz ground pork sausage         6 large eggs

1 C heavy cream                       1 T Dijon mustard

1/4 C sliced green onions         1/4 C grated Parmesan

1 Can Rotel  – optional             1-2 T Tony’s optional

Cook in spring-form pan for best presentation.  Bring milk and butter to simmer; stir occasionally for 5-7 minutes; Stir in grits, 1/4 tsp salt, 1/4 tsp pepper, stirring often until grits are tender & thick. Remove from heat and stir in cheddar cheese and Velveeta.  Mix, pour into lightly greased springform pam.  Chill and cover, refrigerating for 8-24 hours.

Meanwhile, cook sausage. After cooked, drain on paper towels and store in fridge overnight.

Breakfast morning: Preheat oven to 325.  Place springform pan on foil lined baking sheet; Whisk together eggs, cream, mustard, and other seasonings. Add green onions and sausage.  Pour evenly over grits. Bake until set, about 1 hour.  Sprinkle with parmesan. Let stand 20 minutes. Remove outer ring .. Voila, Beautiful Breakfast Pie for Christmas Morning … We tested it and loved it!


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About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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