1 lb. bulk pork sausage
3 c. hot cooked grits
2 1/2 c. (10 oz.) shredded Cheddar cheese
3 tbsp. butter
3 eggs, beaten
1 1/2 c. milk
Pimento strips (optional)
Parsley (optional)

Cook sausage until browned in a heavy skillet; drain well. Spoon into a lightly greased 13 x 9 x 2 inch baking dish. Combine hot grits, cheese and butter. Stir until cheese and butter are melted.

Combine eggs and milk; stir into grits. Pour into casserole over sausage. Bake for 1 hour at 350 degrees. Garnish with pimento strips and parsley.