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sausage and grits lasagna

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Sausage and Grits Lasagna

Need a hearty casserole for dinner tonight? Look no further. Stone-ground grits replace noodles in this cheesy lasagna. I love how their spicy crispness balances with the salty sausage and gooey cheese. Grits are a must for dinner in some parts of the world. They are baked with sausage, eggs, and cheese in this fantastic dinner casserole. YUM! Let's bring the lasagna to the dinner table by incorporating southern flavors such as sausage gravy, cheesy grits, and collard greens.

Ingredients :
  • 1 tsp. Fennel seed, crushed
  • Fresh basil leaves and side salad, for serving
  • 6 oz. Provolone, coarsely grated
  • 14.5 oz. Petite diced tomatoes, drained
  • 1/2 cup Dry white wine
  • 1/2 tsp. Red pepper flakes
  • 2 cloves Garlic, pressed
  • 1 Red bell pepper, chopped
  • 1 Medium yellow onion, chopped
  • 1 tbsp. Olive oil
  • 1 pound Sweet Italian sausage, casing removed
  • Kosher salt and freshly ground black pepper
  • 1/3 cup Flat-leaf parsley, chopped
  • 1 1/2 cups Stone-ground grits
Directions :
  1. Heat oven to 425°F. Bring 6 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Remove from heat and stir in parsley. Season with salt.
  2. Meanwhile, heat a large skillet over medium heat. Add sausage and cook, breaking it up into small pieces, until browned and slightly crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate; reserve skillet.
  3. Return reserved skillet to medium heat. Add oil, onion, and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic, fennel seeds, and red pepper flakes. Cook, until fragrant, 1 minute. Add wine and simmer until thickened, 3 to 5 minutes. Add tomatoes and cooked sausage to skillet; toss to combine.
  4. Spread half the grits (about 2 1/2 cups) in the bottom of a broiler-safe, 2 1/2-quart casserole dish. Top with sausage mixture and sprinkle with 1 cup cheese. Top with remaining grits and cheese. Bake until heated through, 12 to 15 minutes. Switch oven to broil. Broil, 6 inches from heat, until golden brown, 3 to 4 minutes. Serve topped with basil and a salad alongside.

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