Ingredients
1 pound mild or spicy bulk pork sausage1 small onion, chopped4 cups water1/2 teaspoon salt1 cup quick-cooking grits3 cans (4 ounces each) chopped green chiles1-1/2 cups shredded sharp cheddar cheese, divided1-1/2 cups shredded Monterey Jack cheese, divided2 tablespoons butter1/4 teaspoon hot pepper sauce2 large eggs, lightly beaten1/4 teaspoon paprikaChopped fresh cilantro
Preparation
Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat for 6-8 minutes or until sausage is no longer pink, breaking it into crumbles; drain.
In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
Add green chiles, 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.
Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with cilantro.
