2 c water
1/2 tsp salt
1/2 c uncooked grits - quick cook or regular, NOT INSTANT*
4 c shredded cheddar cheese
4 eggs beaten
1 c milk
1/2 tsp thyme
1/4 tsp garlic salt
1 lb. cooked, drained and crumbled sausage
Cook grits in water and salt according to package directions.
Combine cooked grits and cheese in large bowl, until cheese is melted. In a small bowel mix eggs, milk, thyme, garlic and stir in a small amount of grits, continue incorporating grits until mixed well. Add in sausage. Pour into 9 x 13 sprayed pan. Refrigerate over night, let stand 15 min and bake at 350 for 50-55 min.
*Instant grits will not work, they will become over cooked. There is a difference between quick cooking and instant grits so be sure and check your package carefully.
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