Grits Angela(Makes 6 Servings)
- 1 small block Velveeta cheese, melted in microwave
- 1 can mild Ro-Tel tomatoes, partly drained
- 1 lb. bulk sausage, cooked and crumbled
- 1 c. grits, cooked and salted
- salt and pepper to taste
- 1 egg, beaten
- 1 1/2 to 2 c. Parmesan, freshly grated
- In a large box, mix melted Velveeta cheese, tomatoes and crumbled sausage. Stir. Add cooked grits to mixture. Stir. Beat egg. Slowly mix 2 to 3 teaspoons of hot grits mixture into beaten egg so egg warms slowly. Stir the egg-grits mixture into full pot of grits, tomatoes and sausage. (The egg step can be omitted, but it makes the final product fluffier.) Pour into a greased 9 x 13-inch casserole. Top with 1 1/2 to 2 cups freshly grated Parmesan. Bake at 350u0b0 for 45 minutes to 1 hour. Let stand 10 to 15 minutes before serving.
velveeta cheese, rotel tomatoes, bulk sausage, grits, salt, egg, parmesan
Taken from www.cookbooks.com/Recipe-Details.aspx?id=100585 (may not work)