1/2 lb sage sausage (or any savory sausage), cooked, crumbed, and drained on paper towels
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/3 cup Parmesan or cheddar cheese, grated
Preheat oven to 350°F. Generously butter a 3-qt baking dish. Whisk eggs and cream in a large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to a boil in a large, heavy saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently for about 4 minutes. Gradually whisk the hot cornmeal into the egg mixture. Gently fold in the sausage and peppers; then add the cheese. Incorporate with slow, steady movements so that they're well distributed, but not over mixed.
Transfer batter to the prepared dish. Bake, uncovered, until golden on top and gently set in the center, about 30 minutes. Let stand for 10 minutes. Serve warm, directly from dish.
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