Shell Mill

1 cup uncooked stone ground grits          
1lb.   ground sausage           
1 onion, chopped

2  4oz.  cans green chillies, chopped        
8 T.   butter        
2 eggs, beaten

2 cups grated chedder cheese              
1 t. paprika           
1/4 cup chopped parsley

10 dashes tabasco (optional)

Preheat oven 350.  Cook grits in 4 cups salted water until thick. Saute sausage, breaking into small pieces.  Saute onion in sausage fat; drain. Add onion and chillies to sausage. Add butter, eggs, cheese,tabasco(optional) to grits. combine grits mixture with sausage mixture.  Pour into a 13x9 inch dish and garnish with additional small amounts of cheese, chillies, paprika and parsley. bake for 1 hour. can be refrgerated up to 2 days before baking. freezes well.  makes 10 servings