Step 1

Preheat oven to 350 degrees F. Grease a 9 by 13 casserole dish and set aside.

Step 2

In a large, non stick skillet over medium heat, cook the bacon until about halfway done.

Step 3

Add the onion and peppers and cook, stirring occasionally until the bacon is almost crisp and the vegetables are softened.

Step 4

Microwave the sausage links and chop into small pieces. Add them to the skillet and cook until sausage is starting to brown and the bacon is cooked through. Remove the skillet from the heat.

Step 5

In a saucepan, bring the water and salt to a boil. Whisk in the grits. Lower the heat to a simmer and cook the grits, whisking occasionally for 5 minutes. Remove from heat.

Step 6

Whisk into the grits the butter, sour cream, creamed corn, beaten eggs and 1 cup of the shredded cheese.

Step 7

Fold in the cooked bacon, sausage, onion and pepper mixture.

Step 8

Spread the loaded grits into the prepared casserole dish. Top with the remaining 1 cup of shredded cheese.

Step 9

Bake uncovered for 35 - 40 minutes, or until the casserole is puffed and the top is browning.