Grits and Sausage Casserole

 

This is about as southern as it gets :)

 

2 lbs. mild ground pork sausage

4 cups water

1 1/4 cups quick-cooking grits, uncooked

4 cups (1 lb.) shredded sharp cheddar cheese

1 cup milk

1/2 tsp. dried thyme

1/8 tsp. garlic powder

4 large eggs, lightly beaten

paprika

 

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside. Bring water to a boil in a large saucepan; stir in grits. Return to a boil; cover, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese, milk, thyme and garlic powder, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 9 x 13 inch baking dish; sprinkle with paprika. Bake uncovered at 350 degrees for 1 hour, or until golden and heated. Let stand 5 minutes before serving. 10 servings. To make ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand covered 30 minutes. Uncover and bake as directed.