Grits and Greens

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

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.