SOUTHERN GRITS CASSEROLE
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Yield: 16 servings
If you’re from the South you will definitely love this recipe, which includes grits, “Just Egg”, vegan sausage, and cheeze.
- 6 cups water
- 2 cups uncooked grits
- ½ cup “Miyoko” or “Follow Your Heart” butter, divided
- 3 cups “Violife” Cheddar Shreds, divided
- 1 pound ground vegan sausage style meat
- 2 Bottles “Just Egg”
- ½ cup nut milk
- salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheddar shreds until melted.
In a skillet over medium-high heat, cook the vegan sausage until evenly browned and mix into the grits. Beat together the vegan eggs and nut milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheddar shreds. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned.
403.2 calories; protein 16.5g 33% DV; carbohydrates 16.8g 5% DV; fat 29.9g 46% DV; cholesterol 201.8mg 67% DV; sodium 458.9mg 18% DV.