Grits and Greens

Grits and Greens Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
"Our Mississippi great-grandmother's grits recipe is revamped with sausage, onion, bell peppers, and wilted spinach. This would be a nice accompaniment to chicken or pork." -KKD

Yield:

8 servings (serving size: about 3/4 cup grits)

Recipe from

Cooking Light

Nutritional Information

Calories 198
Caloriesfromfat 29 %
Fat 6.4 g
Satfat 2.7 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 8.9 g
Carbohydrate 26.6 g
Fiber 1.8 g
Cholesterol 21 mg
Iron 2 mg
Sodium 425 mg
Calcium 93 mg

Ingredients

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

Preparation

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.

Note:

Kathy Kitchens, R.D.,

March 2007
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