gritsandsausagebake

GRITS AND SAUSAGE BAKE

Makes 6 servings

3 cups water                                                                                3/4 cup Quick Grits
2 (8 oz.) cups shredded sharp cheddar cheese, divided                     2/3 cup ( 5 fl. oz. can) Evaporated milk
1/4 tsp. garlic powder                                                                   1/4 tsp. ground black pepper
1/8 tsp. hot pepper sauce, optional                                                  1 pkg. (16 oz.) breakfast sausage cooked, drained and
                                                                                                      crumbled
2 large eggs lightly beaten

Preheat oven to 350 degrees. Grease an 8-in. square baking dish. Bring water to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Add 1 1/2 cups cheese, evaporated milk, garlic powder, pepper and hot pepper sauce to grits; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish. Bake for 1 hour. Top with remaining cheese. Bake for an additional 5 to 10 minutes or until cheese is melted and golden brown. Let cool for 10 minutes before serving. Season with ground black pepper .

Note: Batter can be made the day before; cover and refrigerate. Let stand at room temperature 30 minutes before baking.