Courtesy of: Rosemary Dennison, Austin, TX
2 cups water
½ cup quick-cooking grits, uncooked
16 ounces shredded extra-sharp cheddar
4 eggs, lightly beaten
1 cup whole milk
¼ teaspoon dried thyme
¼ teaspoon garlic powder & onion powder
1 package Big Fork Bacon Sausage, diced
- Bring water to a boil, stir in grits. Return to a boil; reduce heat to low, and cook 4 minutes, stirring occasionally. Add cheese, stirring until melted and set aside to cool a little.
- Combine eggs, milk, and seasonings; stir well. Gradually stir about ¼ of warm grits mixture into egg mixture; then add to remaining warm grits mixture, stirring constantly. Stir in sausage or other meat. Pour into a lightly greased 11 x 7 x 1 ½ inch baking dish.
- Cover and refrigerate up to 24 hours. Bake, uncovered at 325° for 50-60 minutes or until set. I like to add a little more shredded cheese and leave in oven another 5 minutes or until golden brown and bubbly. Enjoy!!