2 c. water
1/2 tsp. salt
1/2 c. quick grits, uncooked
4 c. Cheddar cheese, shredded
4 eggs, beaten
1 c. milk
1/2 tsp. ground thyme
1/8 tsp. garlic salt
2 lbs. mild pork sausage, cooked, crumbled, and drained

Bring water and salt to a boil; stir in grits. Return to a boil and reduce heat. Cook 4 minutes. Combine grits and cheese in 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 egg mixture into grits mixture. Add sausage and stir well. Cover and refrigerate overnight. I put this into a 9x12 inch pan before refrigerating. Remove from refrigerator and let stand for 15 minutes. Bake at 350 degrees for 50-55 minutes.