Ingredients

1 pound ground sage pork sausage
2 cups water
1/4 cup quick-cooking grits, uncooked
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
4 large eggs, lightly beaten
Paprika

Directions

Brown sausage in 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 shredded cheese, milk, thyme and garlic, stirring until cheese melts. Stir in crumbled sausage and lightly beaten eggs. Spoon into a lightly greased 11-by-7-by-1 and a half-inch baking dish. Sprinkle with paprika.

Cover dish and refrigerate eight hours or overnight.

Remove from refrigerator and let stand 30 minutes. Uncover and bake at 350 for 1 hour or until thoroughly heated. Let casserole stand 5 minutes before serving. Yield: 8 servings.