Country Grits with Sausage and Cheese
2 pounds mild bulk pork sausage
4 cups water
1 1/4 cups uncooked quick-cooking grits
4 cups (16 ounces) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
4 eggs, lightly beaten
Tomato wedges for garnish
Parsley sprigs for garnish
Cook sausage in a large skillet, stirring to crumble, until browned. Drain excess fat and set aside.
Pour water into large saucepan and bring to a boil.
Stir in grits, return to boil, reduce heat, cover and simmer for 5 minutes, stirring occasionally. Remove from heat.
Add cheese, milk, thyme and garlic, stirring, until cheese is melted.
Add sausage and eggs. Spread mixture in lightly-greased 13 x 9 x 2-inch baking dish.
Sprinkle with paprika. Bake at 350° F. for 1 hour or until golden brown.
Let stand for 5 minutes before serving. Garnish with tomatoes and parsley.
Note: Casserole can be assembled the night before and stored, covered, in the refrigerator overnight.
Let stand at room temperature for 30 minutes before baking. Serves 8 to 10.