Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
6 ounces 50%-less-fat pork sausage (such as Jimmie Dean)
1 cup chopped red bell pepper
1/2 cup grated onion
1/2 teaspoon salt, divided
4 ounces fresh baby spinach (about 5 cups)
2 cups 1% low-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/4 cups uncooked quick-cooking grits
1 tablespoon butter, cut into pieces
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Dash of ground nutmeg
How to Make It
Heat a large nonstick skillet over medium-high heat. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper, onion, and 1/4 teaspoon salt; sauté 3 minutes or until bell pepper is tender and sausage is done. Add spinach; cook 1 minute or until wilted. Remove pan from heat.
Combine milk and broth in a large saucepan; bring to a boil. Slowly add grits, stirring constantly. Cover, reduce heat, and simmer 5 minutes or until thick and grits are tender, stirring frequently. Stir in butter, black pepper, red pepper, and nutmeg. Remove from heat; stir in remaining 1/4 teaspoon salt and sausage mixture. Serve immediately.
TERRIFIC! This is a hearty and delicious side dish that takes around 30 minutes to make. I like to use it as a side to grilled pork and chicken dishes. I didn't grate the onion because it seemed like too much hassle and subbed green peppers for red because that's what I had - it turned out excellent. I imagine there are several variations that could be done on this dish and they would all turn out pretty good.
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