Country Grits And Sausage

• 2 c. water
• 1/2 tsp. salt
• 1/2 c. uncooked quick grits
• 4 c. (16 oz.) shredded sharp Cheddar cheese
• 4 eggs, beaten
• 1 c. milk
• 1/2 tsp. dried whole thyme
• 1/8 tsp. garlic powder
• 2 lb. mild pork sausage, cooked, crumbled and drained
• tomato roses (optional)
• fresh parsley sprigs (optional)

1. Bring water and salt to a boil; stir in grits.
2. Return to boil and reduce heat.
3. Cook 4 minutes, stirring occasionally.
4. Combine grits and cheese in a large mixing bowl; stir until cheese melts. Combine eggs, milk, thyme and garlic powder, mixing well.
5. Add a small amount of hot grits mixture to egg mixture, stirring well. Stir into remaining grits mixture.
6. Add crumbled sausage, stirring well.
7. Pour into a 12 x 8 x 2-inch baking dish.
8. Cover and refrigerate overnight.
9. Remove from refrigerator.
10. Let stand 15 minutes.
11. Bake at 350u0b0 for 50 to 55 minutes.
12. Garnish with tomato roses and parsley sprigs.
13. Yields 8 servings.

water, salt, grits, cheddar cheese, eggs, milk, thyme, garlic powder, pork sausage, tomato roses, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063821 (may not work)