Boil 3 cups broth and 1 cup milk in a medium saucepan.

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.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium.

Cook 1 pound Italian sausage, casings removed, crumbling, 6-8 minutes until browned and at least 160°F.

Add ½ teaspoon dried sage and ½ teaspoon fennel seeds; cook 1 minute.

Add 3 cups baby spinach; cook 2 minutes until wilted and remove from heat.

Off heat, stir 1 cup shredded sharp cheddar, 2 tablespoons butter, ½ teaspoon salt, and ¼ teaspoon black pepper into cooked grits 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.