Tuesday, January 18, 2011

Country Grits and Sausage

2 cups water
1/2 teaspoon salt
1/2 cup uncooked quick grits
Bring water and salt to a boil. Stir in grits. Return to a boil; reduce heat. Cook 4 minutes, stirring occasionally.
4 cups (16 ounces) shredded extra sharp cheddar cheese
4 eggs, beaten
1 cup milk
1/2 teaspoon dried whole thyme
1/8 teaspoon garlic
2 pounds bulk sausage cooked, crumbled and drained.

Combine grits and cheese in a large mixing bowl; stir until cheese is melted. Combine eggs, milk, thyme and garlic salt; mix well. Add a small amount of hot grits mixture to egg mixture, stirring well. Stir the rest of the egg mixture into grits mixture. Add sausage, stirring well. Pour into a 12 by 8 by 2 inch baking dish. Cover and refrigerate overnight.  Remove from refrigerator; let stand 15 minutes. Bake at 350 degrees for 50 to 55minutes.
Serves 8 to 12. Recipe can be halved.

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