Contributed by Bob King's Invisible Twin Sister Maude (webcarve@munchltd.com)
If you want to do something even more else with your grits, consider making a Breakfast Egg Casserole or Southern Stir-Fry.
You'll need to make three different batches of grits to set this casserole up properly, so read the directions before you start. You'll also need a large pan, several inches deep. You should eyeball the size pan you need after reading the directions and comparing the amounts of the ingredients to what you have one hand.
Make the cheddar cheese grits, and pout them into your pan, and let it stand.
Make the Sauce. Brown the sausage and separate it until it crumbles, adding in the minced onion about half-way thorough the process. When onion is cooked, add the salsa and molasses; simmer with peppers for a few moments. Splash in balsamic vinegar to taste along with salt & pepper. (Fresh ground, of course!) For a large lasagna pan, you may need to double the filling.
Layer the sauce one inch deep on the grits. This should take slightly less than half the sauce.
Make another batch of cheese grits - you did rinse the pot and put it back on to boil, didn't you? - and this time use Mozzarella.
Repeat as above, but with this addition, layering the Mozzarella cheese grits, then an inch of sauce. There should be some sauce left.
Layer thin slices of Black Forest or Virginia ham on top of the sauce.
Now, make ANOTHER batch of cheese grits - this time, using cheddar again.
Take the last dregs of the sauce (1/4 cup should do it) and mix it with 1/4 cup Parmesan cheese and 1/4 cup Miracle Whip salad dressing. Trowel this onto the top layer, decoratively.
Garnish with thin slices of chiozo sausage, sliced peppers, pepperoni, grated mozzarella or whatever strikes your fancy.
Bake at 350 degrees until the top is brown.
This page last updated 9/4/1999