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
1 egg, beaten
1 lb. pork sausage, cooked & 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 in 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 sausag.e 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. Bake 5 more minutes. Yields 8 servings.