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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