Cheesy Grit Bake with Sausage

• 1 Cup-Quick Grits or Stone Ground-these require a little more cooking time
• 2 Cups-Whole Milk
• 2 Cups Water-plus more as needed          
• 2 Ounces-Unsalted Butter
• 1 Tablespoon-Kosher Salt
• 1 Teaspoon-Black Pepper
• 1/2 Pound-Breakfast Sausage-crumbled, cooked and drained                    
• 8 Ounces-Sharp Cheddar Cheese-shredded
• 3 Each-Eggs-beaten until mixed well

Directions

• In a non-stick pot, bring milk/water to a low boil being careful that it does not boil over.
• Slowly add grits while mixing with a wire whip until all grits are incorporated.
• Lower heat to lowest setting, stir in butter, salt and pepper.
• *You may even have to move pot over slightly so that only half of it is over burner.
• Cook grits at least one hour adding more water if to thick and stirring frequently to prevent sticking.
• While grits are going cook sausage over medium high heat until cooked through.
• Remove and drain on a paper towel lined plate.
• Preheat oven to 375 degrees, butter/spray a large baking casserole.
• Add half the cheese and half the sausage to grits and stir well to incorporate.
• Slowly mix eggs into grits until well to incorporated.
• Pour grits into buttered casserole, top with remaining sausage and cheese.
• Bake 25 minutes, remove and top with remaining cheese and sausage.
• Place back in oven and back until top is golden brown and bubbling, about 10 minutes.
• Remove from oven and let cool for about 10 minutes and serve.