4 c. water
1 c. quick-cooking yellow or white grits, uncooked
2 c. (8 oz.) shredded sharp Cheddar cheese
1/4 c. milk
2 tbsp. butter
2 tsp. Worcestershire sauce
1 1/2 tsp. garlic salt (I would use slightly less)
1 egg, beaten
1 lb. hot bulk sausage, cooked and drained
1 c. (4 oz.) shredded sharp Cheddar cheese

Bring water to a boil in a large saucepan; stir in grits. Return to a boil; cover, reduce heat, and cook 5 minutes, stirring occasionally. Remove from heat, and add 2 cups Cheddar cheese and next 4 ingredients, stirring until cheese melts. Stir a small amount of grits mixture into beaten egg; add to remaining grits mixture, stirring constantly.

Spoon half of grits mixture into a lightly greased 8-inch square baking dish; top with sausage. Spoon remaining grits mixture over sausage. Cover and chill 8 hours.

To bake, remove from refrigerator and let stand at room temperature 30 minutes. Bake, uncovered, at 350 degrees for 40 minutes. Sprinkle with 1 cup cheese, and bake an additional 5 minutes.