Ingredients
3 cups hot cooked grits
2-1/2 cups shredded cheddar cheese
1 pound bulk pork sausage, cooked and crumbled
3 large eggs
1-1/2 cups 2% milk
3 tablespoons butter, melted
1/4 teaspoon garlic powder
Directions
Mix grits, cheese and sausage. Beat eggs and milk; stir into grits. Add butter and garlic powder. Transfer to a greased 13×9-in. baking dish. Refrigerate, covered, 8 hours or overnight.
Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting.
