Sausage and Grits

• 1 cup uncooked grits
• 1 pound ground sausage
• 1 onion, chopped
• Two 4 1/2-ounce cans green chilies, chopped
• 8 tablespoons (1 stick) butter
• 2 eggs, beaten
• 2 cups grated Cheddar cheese
• 10 dashes Tabasco
• 1 teaspoon paprika
• 1/4 cup chopped fresh parsley

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

uncooked grits, ground sausage, onion, green chilies, butter, eggs, cheddar cheese, paprika, parsley

Taken from www.epicurious.com/recipes/food/views/sausage-and-grits-384664 (may not work)