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COUNTRY GRITS & SAUSAGE OVERNIGHT
CASSEROLE
 
2 c. water
1/2 tsp. salt
1/2 c. uncooked quick grits
4 c. (16 oz.) shredded extra sharp Cheddar cheese
4 eggs, beaten
1 c. milk
1/2 tsp. dried whole thyme
1/8 tsp. garlic salt
2 lb. mild pork sausage (may substitute 1 lb. mild & 1 lb. hot sausage or use turkey sausage), crumbled, fried & drained

Bring water and salt to a boil, stir in grits. Return to a boil and reduce heat. Cook 4 minutes, stirring the mixture occasionally.

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; stir well. Add sausage and rest of grits mixture to egg mixture and stir well.

Pour into 12 x 8 x 2 inch baking dish. Cover and refrigerate overnight. Remove from refrigerator and let stand 15 minutes. Bake at 350 degrees for 50-55 minutes. Yield 8 servings.

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