(To punch up the flavor, use one pound of mild sausage and one pound of hot sausage in this casserole. If you're really brave, use hot sausage exclusively!)



2 pounds ground pork sausage

4 cups water

1-1/4 cups quick-cooking grits, uncooked

4 cups (1 pound) shredded sharp Cheddar cheese

1 cup milk

1/2 teaspoon dried thyme

1/8 teaspoon garlic powder

4 large eggs, lightly beaten




Brown sausage in a large skillet, stirring until it crumbles. Drain well and set aside.

Bring water to a boil in a large saucepan and stir in grits.

Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally.

Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts.

Stir in sausage and eggs.

Spoon mixture into a lightly greased 13 x 9 x 2 baking dish; sprinkle with paprika.

Bake, uncovered, at 350 degrees for 1 hour or until golden.

Let stand 5 minutes before serving.

YIELD 10 servings

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