Texas Cowboy Skillet (Sausage)

4  cups  cooked grits
1-1/2  sticks  butter, melted
1/4  cup  half & half
2  cups  Co-Jack cheese, grated
1/2  lb  hot sausage, cooked, crumbled
1/2  can  (14 oz)   Mexicorn, drained
1/2  cup  yellow hominy
6  whole  canned mild green chilies
6  finger size pieces  Monterey jack cheese
Salt and pepper
Salsa, for serving (optional)

Combine grits, butter, half & half, 1 cup of the co-jack cheese, sausage, corn, hominy, salt and pepper. Pour into a 10 inch cast iron skillet or other oven proof skillet.

Cut a seam in each chili; stuff with 1 piece of Monterey Jack cheese. Place chilies on top of grits mixture, in a spoke-like fashion, with the end tips in the center of the spoke. Sprinkle with the remaining cup of Co-Jack cheese.

Bake @350° until the cheese is melted, about 20 minutes. Serve with salsa, if desired.