 Gourmet Grits
Makes 4 to 6 side-dish servings
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Image © Publications International, Ltd.
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Gourmet Grits
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Ingredients
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1/2
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pound BOB EVANS® Italian Roll Sausage
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3
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cups water
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1
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cup uncooked white grits
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1/2
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(10-ounce) package frozen chopped spinach, thawed and squeezed dry
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1/4
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cup grated Parmesan cheese
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1/4
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cup chopped sun-dried tomatoes
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1/4
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cup olive oil
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1
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clove garlic, chopped
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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.
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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.
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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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© Bob Evans®
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Printed
from fbnr.com
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