Cheddar Grits with Sausage

Bring 1 1/2 cups water to a boil in a small saucepan over medium-high heat. Whisk in grits and salt and cook, stirring occasionally, until tender, about 10 minutes. Remove from heat and stir in cheese and butter. Cover to keep warm.

Bring the remaining 1 1/2 cups water to a boil in a small saucepan fitted with a steamer basket. Add eggs and cook for 7 minutes. Remove from heat and run eggs under cold water; set aside.

Heat oil in a medium skillet over medium-high heat. Add sausage and mushrooms and cook, stirring and breaking up the sausage with the back of a spoon, until browned, 4 to 6 minutes.

Peel the eggs and cut them in half. Serve the grits topped with the sausage and mushroom mixture and eggs. Garnish with microgreens and hot sauce, if desired.