Nassau Grits
This dish is excellent with fried fish or shrimp. I make the sauce a day or two ahead and refrigerate. I then make the grits and add sauce before serving.
 

1 pound bacon
2 green bell peppers, finely chopped
2 medium onions, finely chopped
1 1/2 cups ham, finely chopped
1 (28-ounce) can whole tomatoes, chopped
1 (14-ounce) can whole tomatoes, chopped
1 1/2 cups white quick grits (not instant)

 

Fry bacon; set aside. Saute bell pepper and onion in 2 to 3 tablespoons bacon drippings until soft. Add ham; saute 15 minutes over low heat. Add tomatoes and simmer 30 minutes. While sauce simmers, cook grits in a separate saucepan according to package directions. When grits are cooked, add sauce and mix well. Serve with bacon crumbled on top. Serves 12.

Brenda Linkous, Pensacola, FL
 


Recipes ©: Great American Cookbooks an imprint of

 

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