A hearty and savory breakfast bowl.

Sausage Pineapple and Grits Bowl

3 cups	water
2-1/2 teaspoons	salt, divided
1 cup	hominy grits
1 tablespoon	butter
1/2 cup	shredded sharp cheddar cheese
1 pound	ground pork
1-1/2 teaspoons	ground sage
1 tablespoon	brown sugar
1/8 teaspoon	crushed red pepper flakes
1 teaspoon	ground black pepper
1/2 cup	DOLE® Pineapple Chunks in Heavy Syrup, drained
2	eggs

Bring water to a boil in a small saucepan and add 1/2 teaspoon salt, whisk in the grits for 1 minute. Once the mixture returns to the boil, reduce the heat to a simmer and cook for 10-15 minutes, stirring frequently.
Remove the pan from heat and add butter and cheese. Stir to combine. Season to taste with pepper.
Combine pork, sage, remaining 2 teaspoons salt, brown sugar, red pepper flakes, and pepper in a bowl. Mix well with hands. Form patties and cook in a skillet for 5 mins per side or saute pork to spoon over grits.
Add pineapple to a small saute pan and cook over medium heat, stirring often, until golden brown.
Fry eggs to desired doneness (over-easy recommended).
Scoop grits into serving bowl, top with 6 oz of sausage, 1/4 cup pineapple, and a fried egg.

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