Sausage-Cheese Grits

• 4 c. water
• 1 c. quick cooking grits
• 2 c. shredded sharp Cheddar
• 1/4 c. milk
• 2 Tbsp. oleo/butter
• 2 tsp. Worcestershire
• 1 1/2 tsp. garlic salt
• 1 egg, beaten
• 1 lb. hot bulk pork sausage, cooked and drained
• 1 c. shredded Cheddar (for top)

1. Bring water to a boil and stir in grits.
2. Return to boil, cover and cook slowly for 5 minutes, stirring.
3. Remove from heat and add 2 cups sharp cheese, milk, oleo, Worcestershire and garlic salt.
4. Stir until all melts.
5. Stir small amount of grits into beaten egg.
6. Add to remaining grits mixture, stirring constantly. Spoon half of grits into 8-inch greased dish.
7. Top with sausage. Spoon remaining grits over sausage, cover and chill 8 hours or overnight.
8. Bring to room temperature and bake, uncovered, 40 minutes at 350u0b0.
9. Sprinkle 1 cup cheese on top and bake 5 more minutes.

water, cooking grits, cheddar, milk, oleobutter, worcestershire, garlic salt, egg, hot bulk pork sausage, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487516 (may not work)