If you hear GRITS and automatically think Rednecked Southern Trash just let your mouse move you on; you are not yet prepared for this larapin 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 breakfast dish to challenge your children and grandchildren - try this.  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 lb. spicy sausage bulk or links
1/2 lb. diced ham steak
1/2 lb. bacon (diced)  (the three meats are essential)
1 C. finely chopped onions
½ C. diced bell pepper
1 T.  Minced garlic
2-3  C. chopped fresh tomato (or large can [35 oz.] of peeled tomatoes - don't drain)

4 C water (if using fresh tomatoes up to a cup more water may be used)
1 t.  fresh ground black pepper  (more or less, to taste)
1 T. Worcestershire sauce
1 T  hot sauce (Cholula- preferred or Tabasco,  -- more or less, to taste)
1 C uncooked  (not instant) YELLOW grits

---

DIRECTIONS

In a 3½ qt. pot, cook sausage, drain, crumble.  Set aside.

In the same pot, cook bacon until crisp; drain & put with the sausage; reserve 2T drippings in the pot.

Sauté the onions, peppers and garlic until soft.

Add tomatoes (if fresh - sauté 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 min or until very thick.

Add 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  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