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Grits and Greens

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
Yield 8 servings (serving size: about 3/4 cup grits)
"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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.