Grits with Sausage, Green Chiles and Red Onions

2 tsp. Parmesan Cheese

4 C. Chicken Stock

1 tsp. Salt

1 C. Yellow or White Stone Ground Grits

1 C. shredded Sharp Cheddar Cheese

1 tsp. minced Cilantro

1/2 tsp. Tabasco

1/3 C. Evaporated Milk

Pepper

2 tsp. Vegetable Oil

1 lb. Spicy Sausage Links, cut into 3/4” slices

1/2 C. minced Onions

4 oz. canned Mild Green Chiles, julienned

1/2 C. shredded Pepper Jack Cheese

 

Butter a 1 1/2 quart casserole.  Add parmesan and toss well to coat.  Combine stock and salt in saucepan and bring to a boil.  Slowly stir in grits, stirring, over medium low heat until mixture begins to boil.  Cover, reduce heat to very low, and cook, stirring from time to time for 10 to 12 minutes or until liquid is almost completely absorbed.  Remove cover and stir well, scraping bottom and sides.  Cook 3 minutes more, or until mixture is very thick.  Remove from heat and stir in cheddar, cilantro and Tabasco, until cheese is evenly blended.  Beat in evaporated milk and pepper to taste.  Set aside.  In heavy skillet over medium high heat, heat 1 tsp. oil until very hot.  Add sausage and fry until nicely browned on all sides, 4 to 6 minutes, adding more oil if necessary.  Add onions and chiles and cook over low heat, stirring often, until chiles are tender, about 5 minutes.  Tilt skillet to separate fat from mixture and scoop sausage mixture into a small bowl.  Spoon 1/2 grits into casserole and spread evenly.  Add sausage mixture; cover with remaining grits.  Chill2 hours to overnight.  Preheat oven to 375.  Sprinkle casserole with shredded jack cheese.  Bake in preheated oven for 40 minutes, or until golden brown.