• 2 pounds mild bulk pork sausage
• 4 cups water
• 11/4 cups uncooked quick-cooking grits
• 4 cups (16 ounces) shredded sharp Cheddar cheese
• 1 cup milk
• 1/2 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 4 eggs, lightly beaten
• Paprika
• Tomato wedges for garnish
• Parsley sprigs for garnish

1. Cook sausage in a large skillet, stirring to crumble, until browned.
2. Drain excess fat and set aside.
3. Pour water into large saucepan and bring to a boil.
4. Stir in grits, return to boil, reduce heat, cover and simmer for 5 minutes, stirring occasionally.
5. Remove from heat.
6. Add cheese, milk, thyme and garlic, stirring, until cheese is melted.
7. Add sausage and eggs. Spread mixture in lightly-greased 13x9x2-inch baking dish.
8. Sprinkle with paprika. Bake at 350° for 1 hour or until golden brown.
9. Let stand for 5 minutes before serving. Garnish with tomatoes and parsley.

Note: Casserole can be assembled the night before and stored, covered, in the refrigerator overnight.
Let stand at room temperature for 30 minutes before baking. Serves 8 to 1O.