Sausage Cheese Grits Casserole

We're thrilled to have Papa Tom Bonnecaze's daughter Stacy selling again at our Tuesday and Wednesday markets!  Pick up a bag of their stone-ground grits this weekend for this Sausage Cheese Grits Casserole, whch can be prepared the night before, then sprinkled with cheese and baked in the morning for an impressive and easy meal!


  • 3 cups water
  • 1/2 teaspoon salt
  • 1 cup Papa Tom’s stone-ground grits (or other coarsely ground grits)
  • 1-1/2 cups grated sharp cheddar cheese, divided
  • 1/4 cup butter or margarine
  • 1 pound sausage, browned and drained
  • 4 eggs, lightly beaten
  • 1 cup milk


Preheat oven to 350 degrees. Grease a three-quart baking dish.

In a three-quart saucepan, bring water and salt to a boil. Slowly add grits, stirring constantly for 3 to 4 minutes. Reduce heat, cover pan, and continue cooking for 15 to 20 minutes. Remove from heat. Add 1 cup of the cheese and butter; stir until smooth and well blended. Add sausage, eggs, and milk; mix well. Pour mixture into prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 1 hour or until cheese is golden brown. Cool 10 minutes before serving.

Serves 6-8

Recipe compliments of Papa Tom Bonnecaze, Bonnecaze Farms

Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.