Country Grits and Sausage Casserole 2 cups water 1/2 cup quick-cooking grits, uncooked 3 1/2 cups shredded extra-sharp Cheddar cheese 4 eggs, lightly beaten garnish) 1 cup milk 1/2 teaspoon dried whole thyme 1/8 teaspoon garlic powder 1 1/2 pounds mild bulk pork sausage,     cooked, crumbled and drained Tomato wedges (for garnish) Fresh parsley sprigs (for garnish) Bring water to boil; stir in grits. Return to boil; reduce heat to low, and cook 4 minutes, stirring occasionally. Add cheese, stirring until melted. Combine eggs, milk, thyme and garlic powder; stir well. Gradually stir about one-fourth of hot grits mixture into egg mixture; add to remaining hot mixture, stirring constantly. Stir in sausage. Pour into a lightly greased 11 x 7-inch baking dish. At this point, you can refrigerate for up to 8 hours. Bake, uncovered, at 350 degrees F for 50 minutes or until set. Garnish, if desired. Yields 6 to 8 servings.