Cook and drain sausage. Pad with paper towel to remove excess fat. In a large bowl, mix sausage, garlic, black pepper, and hot sauce. Set aside.
Blend grits with 4 cups of water, add salt ½ - 1tsp. Bring to a boil. Add butter, cover and reduce heat to simmer. Stir often. Cook for 5-6 minutes.
Beat eggs to blend, add cheese, chilies, sausage mix and grits.
Pour all into a greased shallow 9x13” casserole glass dish.
Preheat oven to 350 degrees.
Bake uncovered until browned, 40-45 minutes. Let stand for 5-10 minutes.
Cut into servings and sprinkle with red peppers and cilantro.
Serve with Rocky Mountain Salsa on the side or spoon over top.