(10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4
cup grated Parmesan cheese
1/4
cup chopped sun-dried tomatoes
1/4
cup olive oil
1
clove garlic, chopped
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.
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.
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.
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