Sausage, Pepper, And Grits Casserole

• Cheese Grits Crust
• 1 cup milk
• 1/2 cup uncooked quick-cooking grits
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 1 tablespoon fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• Sausage Filling
• 1 (19-oz.) package mild Italian sausage
• 1 tablespoon canola oil
• 2 large red bell peppers, sliced
• 1 medium-size red onion, sliced
• 3 garlic cloves, minced
• 1 (14.5-oz.) can diced tomatoes with garlic and onion, drained
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups reduced-sodium or organic chicken broth
• 1 1/2 tablespoons grape jelly
• 1 teaspoon red wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

1. Prepare Grits Crust: Bring milk and 1 cup water to a boil in a large saucepan over medium heat; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese and next 3 ingredients; remove from heat.
2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring until blended.
3. Prepare Sausage Filling: Preheat oven to 375u0b0. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving 1 Tbsp. drippings in Dutch oven.
4. Saute bell peppers and onion in hot drippings 5 minutes or until tender. Add garlic, and saute 2 minutes. Cut sausage into 1/2-inch-thick slices. Stir together tomatoes, bell pepper mixture, and sausage in a large bowl.
5. Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 4 to 5 minutes or until smooth and medium brown. Gradually whisk in broth, and bring to a boil, whisking constantly.
6. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until thickened. Stir in jelly and next 3 ingredients. Stir into sausage mixture, and spoon into a lightly greased 11- x 7-inch baking dish. Gently spread Cheese Grits Crust over top.
7. Bake at 375u0b0 for 20 to 25 minutes or until lightly browned. Let casserole stand 10 minutes before serving.

grits crust, milk, grits, cheddar cheese, thyme, kosher salt, freshly ground black pepper, eggs, sausage filling, italian sausage, canola oil, red bell peppers, red onion, garlic, tomatoes, butter, allpurpose, chicken broth, grape jelly, red wine vinegar, freshly ground black pepper, kosher salt

Taken from www.myrecipes.com/recipe/sausage-pepper-grits-casserole (may not work)