This is totally a work in progress, not really a recipe per se. But Alexis and I both agreed that it tastes unbelievably good and could be served either as a breakfast or dinner. Sorry about the picture. Something went totally screwy with my white balance.

Ingredients
1 cup grits, stone ground or coarse ground. Don't try subbing instant grits.
1 lb bulk pork sausage (breakfast sausage)
1/2 green bell pepper, finely diced
1/2 sweet onion, finely diced
1 cup shredded cheese
flour
herbs
Make the grits according to directions. I used a 50/50 mix of chicken broth and water, instead of just the water called for in the directions.
While the grits are slowly cooking (25 minutes in our case), brown the sausage, onion, and pepper together in a saute pan. Strain, reserving the oil.


While the casserole is cooking, take 1/4 cup of the strained oil, add 1/4 cup of butter, and bring to medium heat. Slowly sift in about 1/2 cup of flour, whisking constantly to make a dark roux. You want to take it darker than you think you want it, which took about 15-20 minutes in my case. Whisk in about 1 cup of chicken broth to get a gravy the desired consistency that you want. Add in some ground pepper and fresh chopped herbs, I used about 4 sprigs of thyme.
This was fantastic tasting and hearty. It almost must be spiritually inspiring because Alexis kept saying, "Oh my God!" as she was eating it. I will definitely be taking a second attempt at this.