1 C. stone-ground grits 1 lb. cooked sausage, crumbled 1 C. Cheddar cheese (I like to use smoked) 3 T. butter Dash of hot sauce 3 eggs, slightly beaten
Bring 4 cups of salted water to a boil in a large saucepan. Add grits and lower heat to simmer. Cook 35 to 40 minutes until soft, stirring occasionally. Remove from heat. Add sausage, cheese and butter to grits. Season with salt and hot sauce to taste. Mix in the eggs and spoon into a buttered 9x13" casserole dish. Cover and let sit overnight in the refrigerator. In the morning, bring it to room temperature (about 30 minutes). Bake at 350F for 30 to 40 minutes until puffed and golden.