Georgetown Grits
1 c. raw grits
4 c. water
1 box Jiffy cornbread
1 c. milk
1 lb. sausage
1 c. shredded cheese
1 stick butter (1/2 cup)
4 eggs
1 t. salt
Add 1 c. raw grits to 4 c. boiling water and 1 t. salt. Let cool.
Sauté 1 lb. sausage and drain.
Beat 4 eggs with 1 c. milk.
Add all together with 1 box of Jiffy mix.
Put in 13″x9″ casserole. Cover all with cheese. Bake at 325 F for 30 minutes.
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