James Carrier
Yield
Makes 8 servings

At RiverSong Inn in Estes park, Colorado, breakfast starts with Continental Divide Strawberries (berries topped with a mixture of equal parts sweetened whipped cream and plain yogurt), followed by hearty baked grits.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Bake, uncovered, in a 350° 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.

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