Grits Casserole

I took this dish to an early morning Notre Dame tailgate (aka, Kegs 'n Eggs), where it was surprisingly well-received.  Most people shuddered in disgust at the mere mention of this southern comfort food, but they did say they were willing to try it.  Ddespite being a major part of America's bread basket and major corn grower, grits are not part of the Indiana palate.  In fact, I had to have my mother send me grits to make this because I couldn't find them in the stores there (well, not anything other than instant ones).  This recipe is pretty easy to modify, and I will include some of those modifications at the end.  Hope y'all like it as much as we do!

Grits Casserole

1 cup of grits (cook one cup grits to 4 cups of water)

1 pound bulk breakfast sausage, cooked and drained

1 can cream of celery soup

1/2 cup, each, green pepper and onion, sauteed

1 cup shredded sharp cheddar cheese

After grits have cooked, mix all remaining ingredients into the pot of hot grits; stir well to combine. Pour into a greased 2qt. casserole (or 9x13, or 11x14) dish. Bake, covered with foil, at 350 degrees for 30 minutes or until bubbly and set in the middle.

Notes: Turkey sausage or spicy sausage can be used in place of regular breakfast sausage.  Also, I like to use a mix of red and green peppers for more color.  I always use more cheese, but that's a personal preference.  This can be made the day/night before, just be sure you allow extra time for it to heat all the way through.