Preheat oven to 350°F. In a medium saucepan, bring water, salt and butter to a boil. Add corn meal and cook, stirring constantly, until thick, about 10 minutes. Reduce heat to a simmer and stir in half of the cheese. Remove saucepan from heat and place in refrigerator to chill slightly. Meanwhile, brown and drain the sausage. Beat eggs and milk together; add sausage, cornmmeal mixture and cornbread mix; mixing well. Pour into a greased 9x13-inch casserole dish and top with remaining cheese. Bake for 30 minutes; then loosely cover top with aluminum foil to prevent overbrowning. Cook for 15 more minutes. Allow to cool for 10 minutes before slicing.