Cheesy Poblano, Sausage and Grits Casserole

 

This casserole is great for Brunch, Lunch or Dinner or for a potluck, don’t like it spicy, then use green peppers instead of poblanos.

Cheesy Poblano, Sausage and Grits Casserole

4 c water

1 cup grits (not instant or quick)

1 tsp salt

2 1/2 c grated sharp cheddar

1/2 c butter

2 eggs beaten

4 poblano peppers roasted and skin and seeds removed, cut into 4ths

1 package of smoked sausage cut into 1 ” rounds

1/4 c sliced green onions

In a large pan boil water, add grits and salt and stir, cover and reduce heat to low, cook for 5 minutes. Let cool slightly, add 2 c grated cheese, 2 eggs (slowly so they do not scramble, and butter, stir. Add 1/3 grit mixture to the bottom of a 9×13 pan, Layer the poblanos on to of the grits

Cover with another 1/3 of the grits and then a layer of the smoked sausage.

 

Cover with the remaining grits and then top with 1/2 c cheese and the green onions.

Bake for 30-40 minutes at 350 degrees, let cool to room temp before cutting if you want it to be cut into squares, if not the casserole will be runny (still delicious though, just serve with a spoon).

 

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Beer Cheese Dip

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Beer Cheese Dip

Let’s start with an easy one. This is an all time crowd pleaser and one of my most requested recipes.

2  8 oz packages of Cream Cheese (slightly softened)

4-5 scallions trimmed and chopped

1  1oz package of Hidden Valley Ranch Dip Mix

1 cup shredded sharp cheddar cheese

1/2 bottle of beer (I used Drifter Pale Ale,using different beers will give the dip different flavors, just make sure your beer has flavor, I am a hop head and prefer pale ales and IPAs, but Stouts work nicely too)

Put all the ingredients into a a large food processor until combined. Transfer to bowl and serve with Veggies, Kettle style chips and Pretzel Crisps ( I prefer the original and sesame flavors with this dip)