Step 1

Preheat the oven to 400° and have ready a greased 9x13" casserole dish.

Step 2

If using instant grits, stop here and see notes below. In a large saucepan, bring 6 1/2 cups of chicken broth and 1 tablespoon of Kosher salt to a roaring boil.

Step 3

Slowly whisk in the grits, then, reduce the heat until you have reached a simmer. Cook the grits for 15-20 minutes, until they are no longer hard or chewy, stirring often. If the grits have thickened too much before they've fully cooked through, stir in an additional 1/2 cup of broth as needed throughout the cooking process.

Step 4

Add the cream, chives, and 1 teaspoon pepper, and stir to combine. Stir in half of the cheese and transfer the grits to the prepared casserole dish. Smooth over the top and set aside.

Step 5

Add 2 tablespoons canola oil to a large saute pan over medium-high heat. Add the diced sausage to the heated pan and sauté for 5 minutes or so, just until the sausage has deepened in color. Remove sausage from the skillet and place in a large mixing bowl. Set aside.

Step 6

Reduce the heat to medium, add the remaining 1 tablespoon of oil to the pan. Add the potatoes and onion, and season with 1 1/2 teaspoon Kosher salt, 3/4 teaspoon pepper, and smoked paprika. Stir to combine. Cook for 13-16 minutes, stirring often until the potatoes are tender.

Step 7

Add the potatoes and onions to the mixing bowl and stir to combine. Spread the mix over the grits, and crack the eggs across the top. Sprinkle the remaining cheese over the casserole and bake for 15-20 minutes, or until the eggs are done to your liking.

Step 8

Remove from the oven, serve, and enjoy!