Breakfast is meal your doctor tells you should not skip.

This second excerpt from  The Dairy Good Cookbook (Andrews McMeel, June 2015- edited by Lisa Kingsley) shows breakfast can be gritty.

Spicy Sausage Grits ‘N’ Cheese

PREP: 15 minutes MAKES: 4 servings

Served alone or as a side to a plateful of eggs, these creamy, cheesy grits will wake up your taste buds with great spicy flavor. They’re perfect with a cup of strong coffee.

1 (7 ounce) package chorizo

4 cups milk

1 cup quick cooking grits

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½  cup shredded mozzarella cheese

½  cup shredded Monterey Jack cheese

½ cup shredded Cheddar cheese, plus more for serving

⅓ cup sliced green onions

1. Cook the chorizo in a medium skillet over medium heat until browned and cooked through, about 8 minutes. Transfer to a paper towel–lined plate to drain; set aside.

2. Bring the milk to a simmer in a large saucepan over medium heat. Whisk the grits, salt, and pepper into the milk and cook, stirring rapidly, for 4 minutes or until the grits thicken. Stir in the cooked chorizo and the cheeses and cook until the cheeses are completely melted and incorporated.

3. Divide the grits among four serving bowls. Sprinkle each serving with green onions and, if desired, additional shredded Cheddar. Serve immediately.

(* Recipe reproduced with permission from  'The Dairy Good Cookbook' Everyday Comfort Food from America’s Dairy Farm Families' -Andrews McMeel, June 2015- edited by Lisa Kingsley)