2 pounds bulk sausage (I use 1 pound of hot and 1 pound of regular)
1 cup raw grits
2 cups sharp cheddar cheese, grated
5 eggs
1 1/2 cups milk
1/2 stick butter salt and pepper to taste

Brown and drain sausage. Crumble the sausage into the bottom of a 9x13 inch greased casserole. Cook grits according to package directions. (Stiff is better than runny!) Add butter and cheese to cooked grits. Beat eggs, milk, salt and pepper together. Add egg mixture to slightly cooled grits mixture.

Pour combined mixture over sausage in casserole. Bake at 350 for 1 hour. I do this ahead and freeze it. To freezed, do not bake! I thaw the casserole overnight and bake it the next morning. I often use the small Corning ware "Grab-Its" and divide everything into 8 individual servings. This recipe can be halved for smaller groups. I make this for guests who swear that they hate grits. Usually, they become grits lovers! Serves 8-10.