 |
Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 6 |
|
These are out of this world. Ingredients:
1/2 lb italian sausage (i use bob evans) |
3 cups water |
1 cup uncooked white grits |
0.5 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/4 cup grated parmesan cheese |
1/4 cup chopped sun-dried tomato |
1/4 cup olive oil |
1 garlic clove, chopped |
Directions:
1. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings; set aside. Bring water to a rapid boil in large saucepan. While stirring, add grits in steady stream until mixture thickens into smooth paste. Reduce heat to low; simmer 5 to 7 minutes, stirring frequently to prevent sticking. Stir in sausage, spinach, cheese and tomatoes. Pour into greased 9×5-inch loaf pan. Refrigerate until cool and firm.
2. Unmold. Slice into 1/2-inch-thick slices. Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 30 seconds or until soft. Add grit slices, 4 to 5 at a time, and cook until golden brown on both sides. Repeat until all slices are cooked. Serve hot. Refrigerate leftovers.
3. Serving Suggestion: Melt thin slice of mozzarella cheese on top of each browned slice. This also makes a wonderful side dish for chicken, topped with warmed seasoned tomato or spaghetti sauce.
|
|