1 T. olive oil
1 soft ball size onion, chopped
1 bell pepper, chopped
1 can cheddar soup
1 tsp. salt
Satan's Breath® Cajun Blend
1 tsp. onion powder
1 tsp. garlic powder
Satan's Breath® X-Hot Chili Powder
1 4 oz. can mushrooms pieces and stems
1 7 oz. can Mexicorn
1 14½ oz. can diced tomatoes
1 lb. Hot Pork sausage
1½ cups NY Extra Sharp cheddar cheese
2½ cups instant grits
Put the sausage in a wok and fry it, breaking down into
granules as you go. You want it brown and granulated. Now
rake all meat back to the handle side of the wok. Tilt
the pan so that all the grease runs out of the meat. Discard
the grease. You are removing approximately ¾ cup
grease. Set the sausage aside.
Now take a large sauce pan
and put over a low heat. Add chopped onions, bell
pepper, mushrooms, corn and sauté until onions are clear.
Now add the cheddar soup and water as needed. It usually
takes about ½ can of water. Stir in the sausage.
When all the above is boiling hot, remove it from the heat and
add the grits and cheese.
Serves 8 to 10.