NASSAU GRITS

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

1 12 oz. pkg. bacon — cut into 1″ cubes
1/2 pound ground pork sausage
1 medium onion — diced
1 small green bell pepper — diced
1 garlic clove — minced
3 cups water
2 14.5 ounce cans diced tomatoes with basil, garlic, and
oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons Worchestershire sauce
1/2 teaspoon hot sauce
1 cup uncooked regular grits

Cook bacon and sausage in a Dutch oven over medium heat 25 minutes, stirring until sausage crumbles and is no longer pink and bacon is crisp. Drain sausage and bacon, reserving 1 tablespoon drippings in pan.

Saute onion, bell pepper, and garlic in hot drippings over medium heat 10 minutes or until tender. Stir in 3 cups water and next 5 ingredients; bring to a boil. Gradually stir in grits; cover, reduce heat, and simmer, stirring occasionally, 15 to 17 minutes or until thickened. Stir in sausage and bacon.


Per Serving (excluding unknown items): 510 Calories; 42g Fat (74.9% calories from fat); 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 1646mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 6 Fat.

NOTES: From Ellen

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