How to Make It
Preheat oven to 350°F. Cook sausage in a large nonstick skillet over medium-high, stirring constantly, until sausage crumbles and is no longer pink, about 7 minutes. Drain on paper towels. Add chopped bacon to skillet, and cook, stirring often, until crisp, about 5 minutes. Drain on paper towels, reserving 2 tablespoons of drippings in skillet.
Cook bell pepper and poblano chile in hot drippings over medium-high, stirring often, until softened, about 5 minutes. Add garlic, and cook, stirring often, 1 minute. Set aside.
Bring water and salt to a boil in a large saucepan over high. Whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and cook, whisking occasionally, until thickened, about 5 minutes. Remove from heat; add cheese, and stir until melted. Stir in milk, thyme, black pepper, eggs, sausage, bacon, bell pepper, and poblano chile. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
Bake in preheated oven until golden, about 50 minutes. Let stand 10 minutes before serving.