Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

"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

Kathy Kitchens, R.D.
Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

198 calories; calories from fat 29%; fat 6.4g; saturated fat 2.7g; mono fat 2.4g; poly fat 0.7g; protein 8.9g; carbohydrates 26.6g; fiber 1.8g; cholesterol 21mg; iron 2mg; sodium 425mg; calcium 93mg.
Advertisement
Advertisement