2 c. water
1/2 c. quick grits
4 c. shredded extra sharp cheddar cheese
4 eggs, beaten
2 c. milk
1/2 tsp. dried thyme
1/8 tsp. garlic salt
2 lb. bulk pork sausage, browned & drained
Tomato slices & parsley sprigs

Bring water to boil in large saucepan. Slowly stir in grits. Cook for 4-5 minutes, stirring occasionally. Add cheese and stir until melted.

Combine eggs, milk, thyme and garlic salt; mix well. Add a small amount of hot grits mixture to egg mixture. Stir egg mixture into remaining grits. Stir in sausage. Pour into a 13 x 9 x 2 inch baking dish. Cover and refrigerate overnight. Preheat oven to 350 degrees. Remove from refrigerator and let stand 15 minutes. Bake 50-55 minutes or until set. Garnish with tomato slices and parsley, if desired.