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Preheat oven to 350 F.
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1. Use 1 tablespoon of butter to grease the inside of a 5x9 baking dish. Make sure to get the bottom, sides, and corners well.
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2. In a medium saucepan, bring 2 cups of water to a rapid boil. Slowly add the quick cooking grits to the water while whisking. Reduce heat and cover the pan. Cook for 3-5 minutes or until creamy. Pour the cooked grits into the prepared baking dish and allow them to cool while getting the rest of the recipe together.
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3. Heat a small skillet over medium heat and cook the sausage. Using a spatula, break the sausage apart as it cooks until you have small crumbles. Cook for 5 minutes or until browned. Using a slotted spoon, remove the sausage and place it into a bowl to cool.
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4. Place the finely chopped onion into the pan to cook in the remaining sausage drippings. Cook for 3 minutes while stirring. Pour the softened onion into the bowl with the sausage and stir to combine. Sprinkle the sausage and onion mixture evenly over the grits.
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5. In a medium sized bowl whisk together the eggs, milk, and desired amount of salt and pepper. Pour over the sausage layer.
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6. Top with grated cheddar.
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7. Bake until cooked through and the egg layer is set, approximately 35-40 minutes. You do not want it to become brown, just cooked through and thoroughly set in the middle.
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8. Remove pan from the oven and allow the casserole to sit for 2 minutes. Then slice and serve!
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Note: If you want an extra layer of flavor, add butter and/or cheese to the grits before adding them to the baking dish.
