Preheat the oven to 350 degrees.

Place a skillet over med-high heat and add a tablespoon of extra virgin olive oil, when the oil is hot add one large sliced onion and cook until the onions are soft and lightly browned.

Add sea salt and freshly cracked black peppercorn to taste.

Using a slotted spoon, remove the onions from the skillet into a bowl, then set aside.

Add the remaining tablespoon of olive oil to the skillet.

When the oil is hot, add the Johnsonville Original Brats. Brown the brats on both sides and pour the buffalo sauce over the brats.

Put the brats into the preheated oven to finish cooking through for 10-12 minutes.

Place a stockpot over med-high heat with 3 cups of chicken stock.

When the stock begins to boil, add whisk in 1 cup of white grits. Continue to whisk for a minute and remove the stockpot from the heat.

Add the cheese and minced garlic, and continue to mix until the ingredients are just combined. Cover the stockpot with a tight-fitting lid.

Remove the Hot brats from the oven and set aside

Take the lid off of the cheesy grits if they are stiff stir in the remaining 1/2 cup of hot chicken stock.

Spoon the cheesy grits onto a plate, add onions, and one or two Buffalo brats.

Serve.