A savory and creamy grits dish that showcases this lowly corn product's versatility. I made it this weekend for a family reunion breakfast and several of those who didn't like grits changed their minds!
Bring water, chicken broth and salt to a boil in a heavy saucepan; then add grits gradually while stirring constantly. Reduce heat to a bare simmer, cover and stir frequently until grits are thickened, about 20 - 25 minutes.
While grits are simmering, fry sausages in skillet and drain on paper towels. Cut the sausages into bite-size pieces after they have cooled.
Saute the onion and peppers in the sausage grease left in the skillet on medium heat until browned. Then put in garlic and continue sauteing for 2 or 3 minutes until it softens. (Do not burn the garlic).
Pour the cream into the hot grits along with the butter and mix well.
Lightly beat the eggs in a separate bowl and temper them with 3 or 4 spoon-full portions of the grits, stirring constantly to keep the eggs from scrambling. Then add the tempered eggs to the pan of grits and stir until all of the eggs are absorbed.
Stir the vegetables and sausage pieces into the hot grits along with the cheeses and mix well.
Pour into a 13" x 9" baking dish sprayed with cooking oil, and bake in a 350 degree oven for 35-45 minutes or until set.
Serve with hot biscuits for a simple, tasty breakfast!