The day before you are going to serve the Plantation Bake, add the grits, salt, and butter to the water and boil over medium heat. When it comes to a boil, reduce the heat to low, cover, and simmer, stirring occasionally, for an hour and a half, until the grits are thick and the water has boiled off.
Add the butter, eggs, and cheese to the grits.
Break up the sausage into small pieces and saute.
Saute the onions and mix with the sausage.
Add the sausage and onions to the grits.
Spoon the grits into a 9X13-inch dish and refrigerate overnight.
In the morning, preheat the oven to 375F. Take the dish out of the refrigerator one hour before baking. Sprinkle the parsley and a bit of extra cheese on the top of the grits. Bake for 1 hour, until the grits are golden on top. Remove the dish from the oven and let it sit for a few minutes before cutting and serving.
I’ve heard it freezes well, but we’ve never had any leftover to freeze.
Ellen Gutman Chenaux, Bed and Breakfast Foodie