Sausage Grits Casserole with Whole Milk and Cheddar for 8 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a 12-inch skillet over medium-high heat, brown the ground sausage until fully cooked and mahogany in color. Drain the excess fat thoroughly on paper towels.
3. In a large heavy-bottomed saucepan, bring the chicken stock and milk to a gentle boil. Gradually whisk in the grits and salt.
4. Reduce heat to low, cover, and simmer for 5–7 minutes, whisking occasionally, until the grits are thick and velvety.
5. Remove grits from heat. Stir in the butter and 1.5 cups of the shredded cheddar cheese until completely melted.
6. In a medium bowl, whisk the eggs with smoked paprika and cayenne. Temper the eggs by slowly whisking in one ladle of the warm grit mixture, then fold the tempered eggs and the cooked sausage back into the main pot of grits.
7. Pour the mixture into the prepared baking dish and top with the remaining 0.5 cups of cheese. Bake for 40–45 minutes until the center is set and the top is golden brown.
8. Garnish with sliced green onions and let rest for 5-10 minutes before slicing.