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Grits
Fiesta
1-pound
bulk sausage, (fry, drain and drain.)
1-baseball size onion
½-large bell pepper, chopped
½-tsp. salt
¾-tsp. gourmet ground black pepper
1-tsp.
Satans Breath® Southwest Blend
1.5-tsp.
Satan's Breath® X-Hot Chili Powder
1-14.5oz. Can stew tomatoes
1-10¾oz. cans Campbell’s Cream Of Mushroom Soup
1-10¾oz. can 2% low fat milk
2-cups instant grits
Put sausage in a non-stick wok and brown, breaking into
granules.
When sausage is completely done and drained of grease, add the
onions and peppers and cook until onions start to turn.
Put in the spices so the flavors will start to mix.
You want to leave some crunch in the vegetables. Now add
the tomatoes, soup and the milk. Add the instant grits
and mix well; you don’t want to have any lumps. When
finished, cover and sit over the oven vent to keep warm until
ready to serve. Check
to see that they are not to dry when serving. If you
need a little more moisture, use scalding water.
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