Death by Breakfast.

I ran across the recipe, and it was called "Jambalaya Grits." I changed the name to more accurately reflect the dish.

Death by Breakfast

2 pounds quick grits, plus water & milk for preparing
½ cup butter (1 stick)
1 large onion, chopped
1 large bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 tomatoes, peeled, seeded and chopped
Creole seasoning, to taste
White pepper, to taste
¼ teaspoon cayenne pepper
1 large can condensed milk
1 pound smoked sausage, cut crosswise into slices or diced
1 pound ham, cut into small dice
1 tablespoon chopped garlic
2 pounds medium shrimp, peeled and deveined
8 ounces crab meat (optional)
8 ounces sharp Cheddar cheese, grated
8 ounces Colby/Monterey jack cheese, grated
8 ounces pepper jack cheese, grated

Cook grits according to directions on package, but instead of using water, use ½ water & ½ milk. Set aside. Grits should be thick; you can add more liquid later if needed.

In a large skillet, heat butter over medium/high heat. Add onions, bell pepper, celery, Creole seasoning, white pepper and cayenne pepper. Cook, stirring often, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occasionally, for about 2 minutes. Add the garlic and chopped tomatoes; cook for 2 more minutes. Add the milk and bring to a boil; add grits. Add shrimp, crab (if using) and cheeses. Stir until grits are tender and creamy and cheese is melted, about 2-3 minutes. Serve hot, using a crock pot to keep temperature right and to make transport easy.