[CH] Grits Revisited

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Jim Weller: "[CH] Another kind of habanero"
• Previous message: Beth: "Re: [CH] Which Grow Best In Pots?"

I got this yesterday from a friend of mine that wrote a great little
cookbook called "Texas Peppers".  Of course, amp it up with quantities
of your chiles of choice.  Grits with enough cheese, pork and chiles
can't be a bad thing....

East Texas Sausage Cheese Grits
Peggy Struble
                                                      
6 cups water
1 1/2 cups quick cooking grits
3/4 pound Monterey jack cheese, grated
2 tablespoons butter
3 Jalapeno peppers, minced (including seeds will make it hotter)
5 green onions, minced
1 pound bulk pork sausage
1 tablespoon vegetable oil
1 onion, minced
1 green bell pepper, minced
5 large eggs
3 teaspoons Worcestershire sauce

In a large saucepan, bring the water to a boil, stir in the grits
slowly, and simmer, covered for 7 minutes, stirring occasionally.  Stir
in 1 1/2 cup of the Monterey jack cheese, butter, jalapeno peppers,
green onions, salt and pepper to taste.  Stir until cheese is melted,
spread mixture in a buttered 13X9 inch baking dish.  Set aside.  In a
large skillet, brown sausage over moderate heat, stirring until
browned.  Drain. Discard fat.  Return meat to skillet, add oil and cook
onions and bell pepper until softened, stirring occasionally.  In a
large bowl, beat eggs and add Worcestershire sauce, salt and pepper to
taste. Stir in sausage and vegetables, spread over grits. Sprinkle
remaining cheese on top.  Bake at 350 degrees for 30 to 35 minutes or
until eggs are firm.  Serves 8.  Freezes well.

Beth in Texas

• Next message: Jim Weller: "[CH] Another kind of habanero"
• Previous message: Beth: "Re: [CH] Which Grow Best In Pots?"