Ingredients
2 pounds bulk Italian sausage2 cups water2 cups chicken broth1/2 teaspoon salt1-1/4 cups quick-cooking grits1 pound sharp cheddar cheese, shredded1 cup 2% milk1-1/2 teaspoons garlic powder1 teaspoon rubbed sage6 large eggs, beatenPaprika, optional
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large saucepan, bring the water, broth and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat. Add the cheese, milk, garlic powder and sage, stirring until cheese is melted. Stir in sausage and eggs. Transfer to a greased 13x9-in. baking dish; sprinkle with paprika if desired.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
