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

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.

Ratings & Reviews

mary12345's Review

8stringfan
April 09, 2012
I really like this. I've made it 3 times so far. I didn't have any peppers in the house today, so I used mushrooms and it was still very tasty.

8stringfan's Review

mary12345
August 03, 2009
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.