Per Jennifer's Request

Grits and Sausage Casserole:

2 lbs mild ground pork sausage*
4 cups water
1 & 1/4 cups quick-cooking grits, uncooked
4 cups (1 lb) shredded sharp cheddar cheese
1 cup milk
1/2 tsp dried Thyme
1/8 tsp Garlic Powder
4 large eggs, lightly beaten

Brown sausage in a large skillet, drain and set aside
Cook grits in 4 cups water, simmer five minutes (be sure to let them cook down pretty good) stirring occasionally
Remove from heat, add cheese and next three ingredients, stirring until cheese melts
Stir in sausage and eggs (grits are tempered from the milk and cheese)
Spoon mixture into a greased 13 x 9 x 2 baking dish. Bake, uncovered at 350 for one hour or until golden and set up
Let stand at least five minutes before serving

I've found this works best when you make it up the day before and keep it in the fridge overnight. Let it sit at room tempurature for 30 minutes before putting in the oven.

*You can mix it up with a pound of mild and pound of spicy/hot sausage. Also, you can experiment with the seasonings--I've found Tarragon mixes well with either the Thyme or the Garlic Powder.

This is a great Christmas or New Years Eve dish. It keeps well in a covered dish in the fridge and reheats nicely.