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.