Well kiss my grits....

This recipe seems to involve everything that is right in the world. Thanks to Sandra Lee, queen of the cocktail and tablescape.

Savory Sausage Cheese Grits
Sandra Lee, Semi-HomemadePrep 15 minutes

Preheat oven to 350 degrees F. Spray four 4-inch ramekins with cooking spray; set aside.
In a medium skillet, over medium heat, cook breakfast sausage, breaking it up into small pieces. Remove from heat and drain fat; set aside.
In a large bowl, whisk together the milk and soup. Add the grits and whisk until smooth. Stir in the onions, bacon, cheese, and sausage. Season with salt and pepper. Spoon mixture into the prepared ramekins and top each with 1 tablespoon of butter pieces. Place ramekins on a baking sheet. Bake in preheated oven for 15 to 17 minutes or until heated through.

INGREDIENTS
• No-stick cooking spray, Pam
• 4 breakfast sausage links, Johnsonville
• 2 cups milk
• 3⁄4 cup condensed cheddar cheese soup, Campbell’s
• 4 packets (1 ounce each) instant grits, Quaker
• 1⁄2 cup frozen chopped onions
• 1⁄2 cup crumbled bacon
• 1⁄2 cup shredded cheddar-Jack cheese, Sargento
• Salt and ground black pepper
• 4 tablespoons butter, cut into tiny pieces