PegsRecipes

2 cups water

1/2 teaspoon salt

1/2 cup quick cooking grits

2 tablespoons butter

4 cups shredded Colby Jack cheese

1 cup milk

4 large eggs, beaten

Black pepper to taste

2 pounds bulk sausage, cooked & drained well, cool slightly

In a saucepan, bring water & salt to a rapid boil.  Stir in grits & return to a boil, turn heat to low & cook about 5 minutes, stirring often.  Combine grits, butter & cheese together.  Stir until cheese is melted.  Add cooked sausage.  Beat milk, eggs & black pepper together & add to grits & sausage.  Pour mixture into a buttered 9x13-inch baking dish.  Bake at 350 degrees for about 40 minutes or until done.

NOTE: May refrigerate casserole overnight if desired.  Remove from refrigerator & let stand for 20 minutes.  Bake at 350 degrees for 50 minutes or until done.