- Calories 198
- Caloriesfromfat 29%
- Fat 6.4g
- Satfat 2.7g
- Monofat 2.4g
- Polyfat 0.7g
- Protein 8.9g
- Carbohydrate 26.6g
- Fiber 1.8g
- Cholesterol 21mg
- Iron 2mg
- Sodium 425mg
- Calcium 93mg
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
How to Make It
Step 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.
Step 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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8stringfan's Review
TERRIFIC! This is a hearty and delicious side dish that takes around 30 minutes to make. I like to use it as a side to grilled pork and chicken dishes. I didn't grate the onion because it seemed like too much hassle and subbed green peppers for red because that's what I had - it turned out excellent. I imagine there are several variations that could be done on this dish and they would all turn out pretty good.
mary12345's Review