MAIN DISH

BREAKFAST GRITS AND SAUSAGE CASSEROLE

• ½ pound hot ground pork sausage

Cook sausage in a large skillet over medium-high heat until browned, stirring to crumble; remove from skillet. Add mushrooms to skillet and cook 4 minutes or until tender; set sausage and mushrooms aside.

Heat oven to 350 degrees. Bring 3 cups water and salt to a boil in a heavy saucepan. Gradually whisk in the grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Remove from heat; stir in ½ cup of the cheese and the thyme, sausage and mushrooms. Gradually stir in the eggs.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. (May be assembled to this point the night before and refrigerated.) Bake, uncovered, at 350 degrees for 35 minutes or until almost set. Sprinkle with additional 1/4 cup cheese and bake 5 more minutes or until mixture is set and cheese melts. Makes 4 main-dish or 6 side-dish servings.

Source: Glorious Grits by Susan McEwen McIntosh (Oxmoor House, $22.95).

Per serving: 385 calories (62 percent from fat), 26 g fat (11 g saturated, 11 g monounsaturated), 134 mg cholesterol, 15 g protein, 21 g carbohydrates, 1 g fiber, 435 mg sodium.

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