Nassau Grits

If you hear GRITS and automatically think Rednecked Southern Trash just let your mouse move you on; you are not yet prepared for this manna from heaven. Be patient and strive to a higher plane where the nuances of GRITS can arouse and tantalize your taste buds. If you dare push the envelope and venture into new realms, perhaps even introduce a dish to challenge your children and grandchildren - try this. I guarantee once you do you will make it again and again.

The recipe is adapted from Southern Living (9/99 p. 193) and several others. It's a bit of trouble to put together but by doubling the ingredients above the and freezing half, it makes an easy second batch later on. You'll want a second batch!

1/2 pound spicy sausage bulk or links

1/2 pound diced ham steak

1/2 pound bacon (diced)

1 cup finely chopped onions

1/2 cup diced bell pepper

1 tablespoon minced garlic

2-3 cups chopped fresh tomato (or large can [35 oz.] of peeled tomatoes - don't drain)

4 cups water (if using fresh tomatoes up to a cup more water may be used)

1 teaspoon fresh ground black pepper (more or less, to taste)

1 tablespoon Worcestershire sauce

1 teaspoon salt (optional)

1 tablespoon hot sauce (Cholula- preferred or Tabasco, -- more or less, to taste)

1 cup uncooked quick-cook (not instant) YELLOW grits

DIRECTIONS
In a 3-½ quart pot, cook sausage, drain, crumble. Set aside.
In the same pot, cook bacon until crisp; drain & put with the sausage; reserve 2 tablespoons drippings in the pot.
Saute the onions, peppers and garlic until soft.
Add tomatoes (if fresh - saute with the above items).
Add the water and next 2 items - bring to a boil.
Gradually stir in the grits, cover, reduce heat to simmer.
Stir often for 5 - 10 minutes or until very thick.
Add salt and Cholula.
Add the ham, bacon and sausage. Stir.
Serve hot in small bowls as a side dish to eggs or as the main breakfast dish.
Have salt, pepper and hot sauce to add at the table.
Refrigerated left-overs keep several days and re-heat nicely in the microwave.
Serves 4-6