MethodCook it step by step
- 1
Brown sausage in skillet, then add onion, celery and carrot.
- 2
Add tomato puree and heat to boiling over high heat. Reduce heat to low, cover and simmer 10 minutes.
- 3
Uncover and simmer 10 minutes longer.
- 4
In separate bowl, mix together Parmesan cheese, grits and salt.
- 5
Preheat oven to 350°.
- 6
Grease a 9″ x 13″ baking dish.
- 7
Spread half of the grit mixture in baking dish
- 8
top with half of the remaining grits and sauce.
- 9
Bake uncovered for 15 minutes. Then sprinkle with remaining mozzarella. Bake for another 20 minutes or until hot and bubbly.
- 10
Let stand for 15 minutes before serving.
From the Mill KitchenA Few Notes Before You Bake
Grits and Sausage Casserole is at its best when the corn flavor stays front and center. These notes focus on texture, pan heat, and a few practical cues that help the finished dish taste like the grain it came from.
Get the texture right with stone-ground corn
Stone-ground corn recipes usually reward a little more patience than boxed shortcuts. Let the batter, porridge, or casserole hydrate fully, and do not be afraid of a few extra minutes on low heat or in a properly heated skillet if the middle still feels loose.
For grits and polenta-style dishes, steady whisking at the start and a gentler simmer afterward usually matter more than speed. A slower finish gives the grain time to soften without losing the fuller corn flavor that makes fresh-milled products worth seeking out.
Why Homestead Grits is the right match
Homestead Grits gives this recipe the flavor anchor it needs. The goal is not just to finish the bake, but to keep enough grain character in the final result that the flour, cornmeal, oats, or grits still taste present after butter, sugar, cheese, fruit, or savory toppings join in.
When a recipe points to a specific Homestead ingredient, it gives you an easier way to repeat the result. You can restock the same grain, compare a few nearby options, and choose the one that best fits the next batch.
Make the next batch even better
Once you make a recipe like this successfully, the next question is usually storage and repeatability. Let the finished bake cool before wrapping, and store any extra grain products in a cool pantry or freezer so the second round still tastes fresh.
The related links below make it easy to restock the same ingredient, compare a few neighboring grains, or pick the next recipe to try without losing your place.
