Baked Grits and Greens Casserole (Bobby Deen)

Bobby Deen’s lighter casserole of cheddar grits topped with smoked turkey sausage and wilted kale.

Ingredients

• 1/2 pound turkey smoked sausage, sliced 1/4-inch thick
• 6 cups firmly packed chopped stemmed kale
• 2 tablespoons chopped fresh chives
• 3 1/2 cups water
• 1 cup quick-cooking grits
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 cup shredded extra-sharp white cheddar
• 1/2 cup 2% milk
• 2 eggs, lightly beaten

Directions

1. Heat the oven to 350 F and spray a 2-quart baking dish.
2. Brown the sausage in a nonstick skillet about 4 minutes, stir in the kale until wilted (about 3 minutes), add the chives, and remove from heat.
3. Bring the water to a boil, whisk in the grits, salt, and pepper, and cook about 5 minutes until thick. Whisk in the cheese, then the milk and eggs.
4. Pour the grits into the dish and top with the sausage and kale.
5. Bake about 35 minutes until set. Rest 10 minutes before serving.

Notes

Recipe by Bobby Deen, published on pauladeen.com.