Ingredients Weight Measure
Cooking spray as needed
Cold water 4-1/2 cups
Aunt Jemima® Quick Grits 1 cup
Chicken granules 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Salt 1 tsp.
Garlic cloves, minced 4 ea.
Whipping cream 1/2 cup
Original Ro-Tel® Tomatoes and Green Chilies, diced and drained 10 oz.
Cheese, grated, any kind (cheddar, Jack, but not Parmesan) 2 cups

Sausage Topping

Ingredients Weight Measure
Jimmy Dean® Premium Regular Pork Sausage 1 lb.
Butter 2 oz.
Onion, diced 1 ea.
Garlic cloves, minced 4 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Large eggs, beaten 8 ea.
Club soda 3 Tbsp.


  1. To prepare Grits, spray microwave steamer with cooking spray (or use a pot and cook on top of the stove). Combine water, grits, chicken granules, TABASCO® Green Jalapeño Pepper Sauce, salt and garlic. Mix well. Close lid and leave vent open. Microwave for 8 minutes on high. (Directions are for a 900-watt microwave. Adjust power level or time if your wattage is different). Stir. Replace lid; close vent. Microwave for an additional 8 minutes. When done, stir, add whipping cream and Ro-Tel®. Stir again and hold warm.
  2. To prepare Sausage Topping, preheat conventional oven to 375°F. In a large skillet, crumble and cook sausage until no longer pink; drain. If meat is too dry, add butter. Add onions, garlic and TABASCO® Green Jalapeño Pepper Sauce to sausage and sauté until onions are tender. In a separate bowl, whisk eggs and club soda together until fluffy. Stir egg mixture into hot sausage mixture. Stir until partly cooked—mixture should be runny, not firm.
  3. Spray a 3-qt. baking dish with cooking spray. Pour Grits into dish and sprinkle with 2 cups cheese. Pour Sausage Topping over cheese and bake for 15-20 minutes or until eggs are firm.

Yield: 12-20 servings

Serving idea: Garnish with additional cheese, bell pepper flower and chopped chives.