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Grits

Grits and Sausage Casserole

A practical note from the Homestead Gristmill kitchen, with the context needed to choose better grain and cook with more confidence.

Grits and Sausage Casserole
PublishedJune 10, 2022
Read time1 min read
SourceMill kitchen
Next stepShop Stone-Ground Grits

A hearty main dish made complete with a fresh, green salad.

TIME
About 1 hour and 15 minutes

SERVING SIZE
Makes 8 servings

Print Recipe

Ingredients

  • 1 lb mild or hot Italian sausage
  • 1 large onion
  • 1 large celery stalk, chopped
  • 1 medium carrot, peeled and chopped
  • 1 qt pureed tomatoes
  • 8 cups cooked HOMESTEAD GRITS
  • 1/2 t salt
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Directions

  • Brown sausage in skillet, then add onion, celery and carrot.
  • Add tomato puree and heat to boiling over high heat. Reduce heat to low, cover and simmer 10 minutes.
  • Uncover and simmer 10 minutes longer.
  • In separate bowl, mix together Parmesan cheese, grits and salt.
  • Preheat oven to 350°.
  • Grease a 9″ x 13″ baking dish.
  • Spread half of the grit mixture in baking dish; top with half of the remaining grits and sauce.
  • Bake uncovered for 15 minutes. Then sprinkle with remaining mozzarella. Bake for another 20 minutes or until hot and bubbly.
  • Let stand for 15 minutes before serving.
Mill Kitchen Notes

A few more notes from the mill kitchen

Grits and Sausage Casserole comes from the kind of short legacy recipe card that tells you what to do, but not always why stone-ground grits behave the way they do. The extra context below is here to make the page more useful for cooks who want stronger corn flavor, steadier texture, and a clearer next step into the matching grits guides and products.

Cook grits for body, not speed

Stone-ground grits reward a slower simmer because they hold onto more texture and corn character than fast-cooking supermarket versions. That means the best pot usually looks slightly loose before it finishes and tightens as the starches hydrate fully.

If a short recipe feels too bare, the safest adjustment is usually more patience and small additions of hot water, milk, or broth instead of a hard boil. That keeps the bowl creamy without flattening the grain itself.

Build the meal around the grain

Grits work beyond breakfast. Butter, cheese, sausage, shrimp, braised greens, roasted vegetables, and pan sauces all make sense here because the corn has enough presence to carry savory toppings without disappearing.

That is one reason Homestead Gristmill treats grits as more than a side note in the catalog. They deserve dedicated guides, comparison pages, and recipe links because shoppers are usually trying to solve a real meal question, not just buy an unnamed bag of corn.

Related paths

Use the article, then keep going

Stone-Ground Grits GuideCook Our Full Grits RecipeCompare Grits vs Polenta
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