Cajun Grits and Eggs

From BED AND BREAKFAST AT PONDER COVE

2 cups cooked stone ground grits (stoneground is the secret)
8 eggs
1/2 green pepper chopped
1/2 medium onion chopped
1/2 cup cheddar cheese
1/2 cup salsa
3 Tbl cajun spice
3 slices good bacon
3 pre-cooked smoked sausages chopped

Cook grits as directed and keep covered and warm. Fry bacon crisp and remove from pan. Crumble when cool and put aside. Pour off all fat but 2 Tbls. Add chopped pepper, onion and sausage. Saute until onion is translucent. Add mixture to grits along with cheese, bacon, salsa and cajun spice.  Remove at once. Set up plate by placing two spoon fulls of grits on each plate. Take spoon and flatten out to a large circle. Place two poached eggs on top and add a bit more salsa to top it off. Sprinkle the entire plate with chopped parsley and paprika for color. SCRUMPTIOUS if I do say so myself. This one is for all the yankees that don't think they eat grits. Just pretend it is polenta.

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