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2 cups water

1/2 tsp. salt

1/2 cup grits, uncooked - quick cook or regular, NOT INSTANT*

4 cups Cheddar cheese, shredded

4 eggs, beaten

1 cup milk

1/2 tsp. thyme

1/4 tsp. garlic salt

1 pound sausage - cooked, drained & crumbled

Cook grits in water and salt according to package directions. Combine cooked grits and cheese in a large bowl until cheese is melted. In a small bowl mix eggs, milk, thyme, garlic salt and stir in a small amount of grits. Continue incorporating grits until mixed well. Stir in sausage. Pour into a 9"x13" sprayed pan. Refrigerate over night, let stand 15 minutes before baking at 350 degrees for 50-55 minutes. *There is a difference between quick cooking and instant grits so be sure and check your package carefully. Instant grits will become overcooked.