You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.

Ingredients

• 1 1/2 pounds smoked sausage, chopped
• 1/2 teaspoon table salt
• 1 1/2 cups uncooked quick-cooking grits
• 2 (8-oz.) blocks sharp Cheddar cheese, shredded
• 1 cup milk
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 large eggs, lightly beaten
• Vegetable cooking spray

Preparation

1. Preheat oven to 350F°.
2. Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.
3. Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally.
4. Remove from heat; add cheese, stirring until completely melted.
5. Stir in milk and next 4 ingredients.
6. Stir in sausage.
7. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
8. Bake at 350° for 50 minutes to 1 hour or until golden and cooked through.
9. Let stand 5 minutes before serving.