Ingredients

nonstick cooking spray

1 lb. breakfast or bulk sausage, spicy flavor preferred1 large red bell pepper, ribs and seeds removed and chopped

2 1/2 c. cold water

1 c. milk

1/4 tsp. salt

1 c. quick-cooking grits

1/2 tsp. dry mustard

1 tsp. dried thyme

6 oz. white sharp Cheddar cheese, shredded, divided

2 large eggs, well beaten

peach mango fruit salsa (prepared)

Preparation

  1. Preheat oven to 350ºF. Spray a 7x11 in. baking dish with nonstick cooking spray.
  2. In a large heavy nonstick skillet, cook sausage over medium heat, breaking up sausage into small pieces. Cook until no longer pink. Drain on clean paper towels.
  3. Drain all but 1/2 to 1 tsp. of pan drippings. Add red peppers to skillet and cook until soft.
  4. In a separate heavy saucepan, bring water, milk and salt to a boil. Slowly stir in grits. Immediately reduce heat and cook, stirring constantly, until slightly thickened, about 7 min.
  5. Add mustard, thyme and 1 c. cheese, stirring until cheese melts. Cool slightly and fold in sausage and red pepper. Stir in beaten eggs.
  6. Pour into baking dish. Sprinkle top with remaining cheese.
  7. Bake in preheated oven for 40-45 min. or until light golden brown. Grits should be firm and set in the center.
  8. Let stand 10 min. before serving.
  9. Serve with peach mango fruit salsa.