"Grits are delicious and filling. This is truly a Southern comfort food. Good anytime. Enjoy." — TVcook
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bulk pork sausage
chopped green bell pepper
1 (10.75 ounce) can
condensed cream of celery soup
shredded Cheddar cheese
I have been making this recipe for many years and it is always a hit!! I get asked for the recipe any time I bring it to a breakfast. Only thing I do different is 1/2 cup each of bell pepper, onion and celery and maybe a little more cheese because I love cheese!! Don't let the soup throw you off, it gives the flavor depth. YUMMY!
I fell in love with grits on a trip to the south some years ago, but this is the first time I've made them. I thought this was very good and comforting! The only thing I did different was to use beef summer sausage.
very tasty although we had to substitute the grits by polenta due to availability
This was very easy, but I didn't like the flavor. I wouldn't make this again.
This recipe has been in my recipe box for quite some time, so I finally decided to give it a try last night. It was pretty good and my husband seemed to like it. My only reservation is that the soup just gets spread on top of the meat/grits mixture instead of mixing in, so that when I cut into it, there was a soupy layer oozing out above the grits. Next time, I think I would just mix the soup with the grits before baking. Also, I don't know if it's a mistake, but the directions say to let the grits simmer for about 30 minutes. Typically, grits are done after about 4-5 minutes. I didn't want to risk burning them, so I removed them after 4 minutes, which is the only change I made to the recipe. Overall, it's not a bad little recipe, but it didn't excite me too much.
* Percent Daily Values are based on a 2,000 calorie diet.
TV's Grits Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
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