BOB EVANS GOURMET GRITS
"This also makes a wonderful side dish for chicken, topped with warmed seasoned tomato or spaghetti sauce."
1/2 pound Bob Evans Italian Roll Sausage
3 cups water
1 cup uncooked white grits
1 (10 oz) 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 brown, 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.
TO FINISH COOKING:
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.
Makes 4 servings
Source: Bob Evans |