Ingredients
1 pound bulk Italian sausage1 large sweet onion, chopped1 medium sweet yellow pepper, chopped1 medium sweet red pepper, chopped6 cups water1-1/2 cups quick-cooking grits1 cup shredded sharp cheddar cheese1/2 cup shredded Parmesan cheese2 tablespoons half-and-half cream1/2 teaspoon salt1/4 teaspoon pepper2 teaspoons olive oil6 large eggsHot pepper sauce, optional
Preparation
In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain.
Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm.
In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.
