Grits Italiano

Southern grits meet Italian flavors in this layered casserole that plays like a meaty pizza bake with a creamy cornmeal base. Cooked grits go into the bottom of the pan, then get topped with layers of browned hot Italian sausage and ground beef, pizza sauce, chopped green pepper, onion, and shredded cheddar.

The double-meat combination of sausage and beef gives the casserole serious heft and depth. Hot Italian sausage brings fennel and red pepper heat, while the lean ground beef adds bulk without making it greasy. The pizza sauce ties everything to that Italian flavor profile.

Two rounds of layering build height and ensure every scoop from the pan hits all the components. Cheddar goes on last, uncovered for the final five minutes, so it melts into a bubbly golden cap.

Pro Tips

• Drain the meat mixture well after browning. Excess grease pools on top of the grits and makes the casserole oily.
• Cook the grits according to package directions and spread them while still hot. They firm up fast and won’t spread evenly once they cool.
• Cover for the first 25 minutes so the layers steam and meld, then uncover for the cheese finish.
• Let the casserole rest for 5 minutes after baking. It slices cleaner once the grits set up slightly.

Variations

• Pepperoni version: Scatter pepperoni slices between the layers for an even more pizza-like experience.
• Mozzarella swap: Replace some or all of the cheddar with shredded mozzarella for a stretchier, more Italian cheese pull.