In a medium saucepan, bring 3 cups of chicken broth and 1 cup of milk to a boil.

Slowly whisk in grits. Simmer gently, stirring often, for 30-45 minutes or according to the package, until tender without a gritty center. Add hot water as needed if thick before tender.

While grits cook, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1 pound of Italian sausage (removed from casings) and cook, breaking into crumbles, for 6-8 minutes until browned. Ground pork must reach 160°F.

Add ½ teaspoon of dried sage and ½ teaspoon of fennel seeds to the sausage. Cook for 1 minute.

Add 3 cups of baby spinach to the skillet and cook for 2 minutes until wilted. Remove from heat.

When the grits are done, remove from heat and stir in 1 cup of shredded sharp cheddar cheese, 2 tablespoons of butter, ½ teaspoon of salt, and ¼ teaspoon of black pepper until smooth and creamy.

Divide the cheesy grits among 4 bowls.

Top each bowl with the sausage and spinach mixture.

Use the remaining tablespoon butter to fry four eggs in the skillet until whites and yolks are firm; add one to each bowl.

Serve immediately with hot sauce on the side.