Riversong Giddy-Up Grits

• 1 pound bulk pork sausage
• 1 clove garlic, pressed or minced
• 3/4 teaspoon pepper
• About 1 teaspoon hot sauce
• 1 cup quick-cooking grits
• 2 tablespoons butter or margarine
• 2 large eggs
• 2 cups (1/2 lb.) shredded sharp cheddar cheese
• 1 can (7 oz.) diced green chilies
• 1/2 cup diced red bell pepper
• 1/3 cup fresh cilantro leaves

1. Crumble sausage into a 10- to 12-inch frying pan over high heat. Stir often until browned and crumbly, about 6 minutes. Drain off and discard fat. To sausage, add garlic, pepper, and hot sauce to taste. Set aside.
2. In a 2- to 3-quart pan, blend grits with 4 cups water. Bring to a boil over high heat, stirring. Add butter. Cover pan; reduce heat to low. Stir often until grits are tender, 5 to 6 minutes.
3. In a large bowl, beat eggs to blend. Stirring, add cheese, chilies, sausage mixture, and grits. Pour mixture into a buttered shallow 9- by 13-inch baking dish or 2 1/2- to 3-quart casserole.
4. Bake, uncovered, in a 350u0b0 oven until lightly browned, 40 to 45 minutes. Let stand about 5 minutes. Sprinkle with red bell pepper and cilantro. Cut into pieces and serve with a wide spatula.

pork sausage, clove garlic, pepper, hot sauce, grits, butter, eggs, cheddar cheese, green chilies, red bell pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/riversong-giddy-up-grits (may not work)