Panhandle Grits

What's more Southern than grits? My own version of a dish that is a house specialty at a restaurant in the Florida Panhandle. I've tweaked the original recipe, and I think this version is even better than the original! You can use either yellow or white grits, but the yellow ones make a more attractive presentation.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 458 Calories

Ingredients

• 1 teaspoon salt
• 1 cup shredded Cheddar cheese
• 4 cups water
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• ½ cup chopped green bell pepper
• 1 onion, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 cup diced cooked ham
• ½ pound smoked sausage, thinly sliced
• ½ pound sliced bacon, diced
• 3 cups chopped fresh tomato
• 1 tablespoon hot pepper sauce (e.g. Tabasco™)
• 1 cup yellow stone-ground grits

Recipe Instructions

Step 1

Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan.

Step 2

Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.

Step 3

Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.