Ingredients

　　1 cup uncooked grits

　　1 pound ground sausage

　　1 onion, chopped

　　Two 4 1/2-ounce cans green chilies, chopped

　　8 tablespoons (1 stick) butter

　　2 eggs, beaten

　　2 cups grated Cheddar cheese

　　10 dashes Tabasco

　　1 teaspoon paprika

　　1/4 cup chopped fresh parsley

　　Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Sauté sausage, breaking it into small pieces. Sauté onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixture. Pour into a 13 × 9-inch casserole dish and garnish with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.

　　Paula Deen's Kitchen Classics