Heat 1 Tablespoon oil in a large skillet over medium high heat. Add the chicken sausage and saute until browned. Remove chicken sausage to a plate.

Add the onion and bell peppers to the skillet and saute until onion begins to brown, about 5 minutes. Add the final Tablespoon of oil along with the mushrooms and garlic clove. Sprinkle with salt and pepper. Saute until mushrooms are browned and softened, another 3-5 minutes.

Pour in the merlot and use it to help scrape any browned bits from the bottom of the pan (that's where all the flavor is). Add the chicken sausage back to the pan, and allow the mixture to cook, stirring occasionally, for another 2-3 minutes. Remove from heat.

Meanwhile, bring the water to a boil in a medium saucepan over high heat. Add the grits and pinch of salt. Cook, stirring constantly, until mixture is thick enough that the grits no longer sink to the bottom, 2-3 minutes. Reduce the heat to low and cover. Cook for 10 minutes then remove cover and give the mixture a good stir, making sure to scrape the sides and bottom well). Repeat for two more 10 minute periods, cooking for a total of 30 minutes.

Remove the grits from heat. Stir in the butter and goat cheese, allowing it to melt.

Serve grits with the chicken sausage mixture ladled on top.