Grits & Greens

This is a great casserole for either breakfast or dinner.  I made it to clean out a lot of garden produce that needed to get used, but the vegetables can easily be modified.  Enjoy!

Grits & Greens Casserole

Ingredients

• 1 cup grits
• 2 cups chicken stock
• 2 cups milk
• 1 Tbsp. mayonnaise
• 1 onion, diced
• 2-3 stalks celery, diced
• 1-2 cups peppers, sliced
• 1-2 cups okra, sliced
• 1/2 lb. breakfast sausage
• 1 cup gouda, shredded
• 4-6 eggs
• salt & pepper, to taste

Serves 4-6
Cook Time: 20-25 minutes

Preheat oven to 350.
Make grits by bringing stock and water to a boil; whisk in grits and cook 20-30 minutes or until grits no longer taste metallic.  Add mayonnaise and salt and pepper to taste.
While grits are cooking, saute onion, celery, and peppers until softened and beginning to brown.  Add sausage and cook through.  Add okra and cook until softened; salt and pepper to taste.
Add cheese to grits and then mix in vegetable mixture.  Using a serving spoon, make depressions (one at a time) in the top of the grits and crack and egg into each depression (it is easiest to crack and egg into a little bowl or cup and pour the egg into the depression).  
Bake 20-25 minutes or until egg whites are cooked through.  
*A wide, shallow casserole dish is best for this dish.