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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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NASSAU PORK GRITS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984. Ingredients:
12 ounce package bacon cut into 1” pieces |
1/2 pound ground pork sausage |
1 medium white onion diced |
1 small green bell pepper diced |
1 garlic clove minced |
4 cups water |
2 cans diced tomatoes with basil garlic and oregano |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1-1/2 teaspoons worcestershire sauce |
1/2 teaspoon hot sauce |
1 cup regular grits |
Directions:
1. Cook bacon and sausage in Dutch oven over medium heat 15 minutes.
2. Stir until sausage crumbles and is no longer pink and bacon is crisp.
3. Drain sausage and bacon reserving 1 tablespoon drippings in pan.
4. Sauté onion, bell pepper and garlic in hot drippings over medium heat 10 minutes or until tender.
5. Stir in water and next 5 ingredients then bring to a boil.
6. Gradually stir in grits then cover and reduce heat and simmer stirring occasionally 17 minutes.
7. Stir in sausage and bacon then serve immediately.
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