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Serve sprinkled with thinly sliced scallions. We developed this recipe using Quaker Quick 5-Minute Grits.
Bring water, butter, ¾ teaspoon salt, and pepper to boil in large saucepan over high heat. Whisk in grits. Cover, reduce heat to low, and cook, whisking occasionally, until grits are cooked through, 5 to 7 minutes. Off heat, stir in cheddar. Set aside and cover to keep warm.
Cook sausage and onion in 12-inch nonstick skillet over medium-high heat until sausage is cooked through and onion is lightly browned, 5 to 7 minutes, breaking up sausage with wooden spoon. Off heat, using slotted spoon, transfer sausage and onion to bowl; set aside. Pour off all but 1 tablespoon fat from skillet.
Heat fat left in skillet over medium-high heat until just smoking. Add tomatoes and remaining ¼ teaspoon salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir in peppers and cook until tender, about 2 minutes. Add broth, pepper brine, and reserved sausage mixture to skillet and cook until slightly thickened, about 3 minutes. Serve sausage mixture on top of grits.