Sausage and grits dressing

 Sausage and Grits





1 lb. andoille sausage cut into bite sized pieces
6 strips bacon, crumbled.
3 cups chicken broth
1 stsp creole seasoning (or more to taste)
1 cup uncooked grits
1/2 cup butter
3 large eggs, beaten
1 red pepper, diced
1 cup fine breadcrumbs
1 cup chopped green onions
1 cup grated cheese ( I use Italian mixture)
Jalapenos to taste.

Preheat oven to 325.

Bring broth and seasoning to a boil.  Add grits.  Bring back to boil then reduce heat to medium low and add the butter.  Cover and cook about 10 minutes or until liquid is absorbed.  Stir frequently to keep mixture from sticking.

In large mixing bowl, combine the beaten eggs, sausage, bacon, jalapenos, pepper,  breadcrumbs, and onion.  Gradually stir in about 1/4 of the grits to temper the eggs.  Then stir in the rest of the grits mixture.  Spread into a lightly greased 11 x 7 inch baking dish.

Cheese --- if you are really using this is a dressing, you might not want to add the cheese.  But if you want it more as a breakfast or other side dish, you can do one of hte following

Stir in the cheese before you pour it into the baking pan or spread cheese on top.

I like to stir it in.