Grits and Greens

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

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 29%
  • Fat: 6.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.9g
  • Carbohydrate: 26.6g
  • Fiber: 1.8g
  • Cholesterol: 21mg
  • Iron: 2mg
  • Sodium: 425mg
  • Calcium: 93mg

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.
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