Sunday Brunch Spicy Grits

Every time we have a baptism, my church throws a celebratory brunch. This is the dish I make each time, and there's never a spoonful left.

It makes enough for a crowd, is gluten-free, and even folks who are professed grits-haters will enjoy this version.

• 6 c. water

• 1.5 c. quick grits (NOT instant)

• 1.5 c. shredded cheddar

• 3 slices American cheese

• 1 lb. crumbled sausage

• 1 medium/small yellow onion, chopped

• 1 T. kosher salt

• 1.5 T. Tony Chachere’s seasoning

• 3 T. butter

In medium size pot bring 6c. water to a boil. Add salt, and stir in grits, making them according to the package directions.

Meanwhile in a large skillet melt a tablespoon of butter over medium heat, and sweat out the chopped onions until they begin to soften and turn brown at the edges. About 3 minutes. Add sausage to the pan and cook with the onions until brown, crisp, and crumbled - about 10 minutes.

When the grits are done, add remaining butter, American cheese, cheddar cheese, and Tony Chachere’s seasoning to the pot and stir until cheese is melted and grits are smooth. Fold in the sausage and onion mix.

At this point, everyone can dish some and eat it directly from the pot.

OR

Pour into a buttered 9x13 pan, top with more cheese and seasoning, and bake for 30 minutes at 375 to turn into a sliceable casserole.

OR

Pour into a buttered 9x13 pan, cool overnight, then slice into 3” squares, dredge in a mix of flour and Tony Chachere’s, and fry in bacon drippings until crisp.

Also can be made the night before, and rewarmed in a Crock-Pot pot on low if you’re taking it to brunch for after Church service.