2 c. water
1/2 tsp. salt
1/2 c. uncooked grits
4 c. shredded extra sharp cheddar cheese
4 eggs, beaten
1 c. milk
1/2 tsp. dried whole thyme
1/8 tsp. garlic salt
2 lbs. mild bulk sausage, cooked, crumbled, drained
Tomato roses
Parsley

Bring water and salt to a boil; stir in grits. Return to a boil; reduce heat. Cook 4 minutes, stirring 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, stirring well. Stir egg mixture into remaining grits mixture. Add cooked sausage, stirring well. Pour into a 12"x8"x2" baking dish. Cover and refrigerate overnight.