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Breakfast Recipes pg 2 >  Grits, Nassau Grits



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Another recipe contributed by Ernest L. Rhamstine, a Retired Prof. of Microbiology, and member of the Food Reference website.


This wonderful breakfast dish is a bit of trouble to put together but by doubling the ingredients above the ****** line and freezing half of it, it makes for an easy second batch later on.

1/2 lb. bulk sausage- cooked, drained and broken into small pieces
1/2 lb. bacon
1 C. chopped onions
½ C. chopped bell pepper
1 T. Minced garlic
2 C. chopped fresh tomato (or large can of peeled tomatoes-don’t drain)

4 C water
½ t pepper
1 ½ t Worcestershire sauce
½ t hot sauce
1 C uncooked regular yellow grits

Cook sausage, drain and set aside.

In a 3 ½ qt pot, cook bacon until crisp, drain, crumble, reserve 2T of the drippings in the pot.

Saute the next 3 items until tender.

Add the tomatoes.
Add the water and next 3 items - bring to a boil.

Gradually stir in the grits, cover, reduce heat to simmer.

Stir occasionally for 15 - 17 min or until thick.

Add the sausage during the last few minutes of cooking.

Serves 4-6 - keeps in the refrigerator for a week and warms easily in the microwave.


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