Country Grits and Sausage Casserole

Ingredients:

• 2 cups water
• 1/2 cup stone ground grits uncooked
• 2 tsp salt
• 1-8 oz. block extra-sharp Cheddar shredded cheese
• 4 eggs, lightly beaten
• 1 cup milk
• 1/2 teaspoon dried whole thyme
• 1/8 teaspoon garlic powder
• 1 pound mild or hot pork breakfast sausage, cooked, crumbled and drained

Bring water to a boil; add salt and stir in grits. Return to boil; reduce heat to low and cook about 30 minutes, stirring occasionally. Add cheese, stirring until melted. Combine eggs, milk, thyme, and garlic powder; stir well. Gradually stir about 1/4 hot grits mixture into egg mixture (this step is important, or the eggs will scramble), then add egg mixture to remaining hot mixture, stirring constantly. Stir in sausage. Pour into a 11 x 7 x 1-1/2 inch baking pan sprayed with non-stick spray. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 50 minutes or until set. Serves: 6

Note: This can also be made just before baking. I’ve also used leftover grits- if the grits are cool, no need to temper the eggs (the step of adding a little hot grits to the eggs).