Sausage and Eggs Over Cheddar-Parmesan Grits

INGREDIENTS

1 pound bulk Italian sausage

1 large sweet onion, chopped

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

6 cups water

1-1/2 cups quick-cooking grits

1 cup shredded sharp cheddar cheese

1/2 cup shredded Parmesan cheese

2 tablespoons half-and-half cream

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons olive oil

6 large eggs

Hot pepper sauce, optional

METHODS

1. In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat for about 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.

2. 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,  season with salt and pepper; keep warm.

3. 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.

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