Ingredients

2 cups water

1/2 cup quick-cooking grits, uncooked

3-1/2 cups shredded extra-sharp Cheddar cheese

4 eggs, lightly beaten

1 cup milk

1/2 teaspoon dried whole thyme

1/8 teaspoon garlic powder

1-1/2 pounds George Jones Mild Sausage, cooked crumbled and drained

tomatoes and parsley

Bring water to a boil, stir in grits. Return to boil; reduce heat to low, cook 4 minutes, stirring occasionally. Add cheese, stirring until melted. Combine eggs, milk, thyme and garlic powder; stir well. Gradually stir about 1/4 hot grits mixture into egg mixture, add to remaining hot mixture, stirring constantly. Stir in sausage. Pour into a 11 x 7 x 1-1/2 inch baking pan sprayed with Pam non-stick spray. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 50 minutes or until set. Garnish with tomato wedges and fresh parsley.

Serves: 6