Prepare caramelized onions and lamb sausage ahead of time.

Using a large stock pot over med-high heat add six (6) cups of savory chicken bone broth, butter and a pinch of sea salt.

When the bone broth mixture begins to boil start adding the grits and stir them using a whisk.

Whisking the grits prevents them from clumping together. And believe me, you don't want lumpy grits. No Bueno!

Continue stirring until the grits start to thicken, typically after 10-12 minutes.

Turn the heat source to low, add cheese and heavy cream and stir until the cheese melts.

Add sea salt and freshly ground black peppercorns to taste.

Spoon cheese grits onto a serving plate, add lamb sausage, caramelized onions.

Finish with freshly chopped cilantro and pan drippings from the sausage.

Serve.