Sausage & Cheese Grits Casserole

This dish is SO tasty! We both REALLY enjoyed it.

I browned the sausage the night before, then put it together in the morning. 
The recipe says it can be made up the night before, but I didn't try that. 

As I oftentimes do, I cut this recipe in half for the 2 of us, and it came out perfect. 
This recipe is definitely enough for a crowd. 

SAUSAGE & CHEESE GRITS CASSEROLE

2 lbs. breakfast sausage

2 c. water

2 c. chicken broth

1 tsp. salt

(I cut in half)

1-1/4 c. quick-cooking grits

1 lb. sharp cheddar cheese, shredded

6 Tb. butter (or Smart Balance)

1 c. (1%) milk

1 tsp. garlic powder

1 tsp. paprika

1 tsp. cayenne pepper, optional

6 eggs, beaten

Preheat oven to 350. Lightly grease 9" X 13" baking dish.

Brown sausage in large skillet, stirring until it crumbles. Drain well; set aside.

In large saucepan, bring water and chicken broth to boil; stir in salt and grits then return to a boil.  Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally.  Remove from heat; add cheese, milk, butter, garlic, paprika and cayenne pepper; stirring until cheese melts.  Stir in sausage and eggs.  Spoon mixture into prepared pan. 

Bake, uncovered, for 45 - 55 minutes or until golden and bubbly and a knife inserted in center comes out clean. Allow to stand 15 minutes before serving.

Make-Ahead Directions (Per South your Mouth): Prepare casserole mixture as directed above, but do not bake. Cover and refrigerate overnight.   Remove from fridge; let stand, covered for 30 minutes. Uncover and bake as directed.