https://foodland.iga.com/Recipes/Detail/4282/
2 Ratings 0 Comments
Yield: 6 servings
| 2 | cups | water | |
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| 1/2 | cup | quick-cooking grits, uncooked | |
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| 3 1/2 | cups | (7 ounces) shredded sharp Cheddar cheese | |
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| 4 | eggs, lightly beaten | ||
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| 1 | cup | milk | |
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| 1/2 | teaspoon | dried thyme | |
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| 1/8 | teaspoon | garlic powder | |
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| 1 1/2 | pounds | mild bulk sausage, cooked and crumbled | |
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| Garnish with: | |||
| Fresh Italian parsley | |||
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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 cooked sausage. Pour into an 11 x 7 x 1 1/2- inch baking pan sprayed with nonstick spray. Cover and refrigerate overnight.
Bake uncovered at 350 degrees F for 50 minutes or until set. Garnish with chopped parsley.
Source: Colonial Garden Bed and Breakfast, Williamsburg, Va.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/4282/
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