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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 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 |
Directions:
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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