2 cups water
1/2 cup quick-cooking grits, uncooked
3 1/2 cups shredded extra-sharp Cheddar cheese
4 eggs, lightly beaten (garnish)
1 cup milk
1/2 teaspoon dried whole thyme
1/8 teaspoon garlic powder
1 1/2 pounds mild bulk pork sausage,
cooked, crumbled and drained
Tomato wedges (for garnish)
Fresh parsley sprigs (for garnish)
Bring water to boil; stir in grits. Return to boil; reduce heat
to low, and cook 4 minutes, stirring occasionally. Add cheese, stirring
until melted. Combine eggs, milk, thyme and garlic powder; stir well. Gradually
stir about one-fourth of hot grits mixture into egg mixture; add
to remaining hot mixture, stirring constantly. Stir in sausage.
Pour into a lightly greased 11 x 7-inch baking dish. At this point,
you can refrigerate for up to 8 hours.
Bake, uncovered, at 350 degrees F for 50 minutes or until set. Garnish,
Yields 6 to 8 servings.