3 cups chicken broth
3 cups water
2 cups uncooked grits
1/2 cup butter – divided
3 cups shredded cheddar cheese
1 pound sausage
1 can ( 24 oz green chili enchilada sauce )
1 cup frozen bell pepper and onion
1 tablespoon cumin
1 teaspoon garlic
fresh cilantro ( to taste)
sour cream and cheddar for garnish
Preheat oven to 340*
Lightly grease a 13x9x2 pan
Bring water and broth to a slow boil, add grits half butter and the veggie mix. Reduce heat and add two cups of cheese and one cup of the enchilada sauce.. stir well and keep on med-low heat until all liquid is absorbed.
In a skillet brown off the sausage and add the cumin and garlic. Drain and add to grits and stir well.
Beat the eggs lightly and add to the grits, its ok if they scramble a little bit.
pour the mixture into the pan and bake for 30-40 minutes, until golden brown.
while it is baking, add the rest of the green chili sauce to a small sauce pan and heat on low. Mince the cilantro and add to the sauce.
When the bake is done, allow to sit 5-8 minutes.
Ladle some of the green chili sauce over the breakfast and top with cheese and sour cream.