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.

Aggie

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

458 calories; protein 25.1g; carbohydrates 28.8g; fat 27g; cholesterol 74.8mg; sodium 1691mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/01/2010
Very tasty and filling...but there's a lot of chopping involved! Makes a good breakfast or side dish. I was getting a bad feeling when I was cooking the grits themselves but it all came together when I returned the meat and cheese (but then again doesn't bacon solve most of the world's problems!). Heeding another reviewer's comment I seeded and dried the tomatoes before I cooked them. They still tinged the dish slightly red but it didn't taste like tomato sauce. I also reduced the amount of ingredients to 1/3 (just 2 servings) and it still made a lot for two people. Overall it was a good dish but it took me an hour and twenty minutes from start to finish. Good dish for a weekend meal but too much for me to handle during the week. Read More
(20)
20 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2010
Very tasty and filling...but there's a lot of chopping involved! Makes a good breakfast or side dish. I was getting a bad feeling when I was cooking the grits themselves but it all came together when I returned the meat and cheese (but then again doesn't bacon solve most of the world's problems!). Heeding another reviewer's comment I seeded and dried the tomatoes before I cooked them. They still tinged the dish slightly red but it didn't taste like tomato sauce. I also reduced the amount of ingredients to 1/3 (just 2 servings) and it still made a lot for two people. Overall it was a good dish but it took me an hour and twenty minutes from start to finish. Good dish for a weekend meal but too much for me to handle during the week. Read More
(20)
Rating: 5 stars
02/20/2008
This is a reciepe in many homes in the panhandle of Florida... This was the southern grit recipe that "this" Northerner took too. I have since moved North and use this recipe on a regular basis. This is good morning noon or night. I prefer to use Shrimp in the final cooking stage... Read More
(14)
Rating: 5 stars
09/27/2010
Howdy! This here is a very creative twist on a traditional staple of breakfast. I recommend it heartily I think puttin' bacon bits in it mguht be over the top but to each his own. Read More
(13)
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Rating: 4 stars
01/04/2010
I followed this recipe exactly and it did not turn out like the picture at all. Cooking the tomatoes onion and bell pepper together pulled all the juice out of the tomatoes and my grits are much darker - like they were mixed with tomato sauce. Also this makes WAY more than 6 servings. More like 12 really. I have no idea what I'm going to do with all the extra. Having said that the family liked it and I added extra hot sauce to my bowl which I think improved the flavor. Read More
(10)
Rating: 4 stars
03/01/2010
We really enjoyed this meal! It was really fun to make and it turned out just like the picture. I put 1/2 onion fresh garlic and a bit less water. I like thicker grits. 1/2 C of SHARP cheddar really gives a richer flavor.Per other reviews on a similar dish I gutted the tomatoes and added them next to last to prevent sogginess. by the time we ate they were softened just enough. This was a really fun meal to enjoy during black history month:) Read More
(7)
Rating: 5 stars
05/08/2013
I made a variation based on what I had available: no bacon or ham so I left those out and canned tomatoes instead of fresh. I did have a little bacon grease though so I cooked the smoked sausage peppers and onions altogether in some bacon grease adding the tomatoes a little later. I also added a bit less water because the canned tomatoes had some (and my pan was too full!). This is a great southern dish that can easily be tweaked based on what you have. I think next time I'll put some corn in it! Read More
(3)
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Rating: 5 stars
03/23/2015
This recipe is GREAT! This is my favorite recipe to use for any time of the day. Favorite for this site too. It is nice because every ingredient mixes delicious and you can also have control over how hot it needs to be for whomever its being made for. Perfect for New Orleans Georgia Alabama or Florida style meals. Read More
(3)
Rating: 5 stars
08/24/2012
This is a great recipe! I used turkey bacon instead of regular so I added a little oil to compensate. And I cooked everything together - cooked the meats with the veggies then added tomatoes seasonings and grits and let it all simmer together. I think I will definitely try canned tomatoes for the colder months! Thanks for the yummy recipe! Read More
(3)
Rating: 5 stars
11/07/2015
Turned out good first time cooking grits so this recipe looked good. I had a small fresh red jalapeno from the garden that I added so I cut back on the tabasco. also added chicken broth in lieu of some of the water and didn't add any salt to it. Would definitely make it again. Read More
(1)
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