Recipe: Bob Evans Gourmet Grits (using sausage, spinach, and sun-dried tomatoes)

BOB EVANS GOURMET GRITS

"This also makes a wonderful side dish for chicken, topped with warmed seasoned tomato or spaghetti sauce."

1/2 pound Bob Evans Italian Roll Sausage
3 cups water
1 cup uncooked white grits
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes
1/4 cup olive oil
1 clove garlic, chopped

Crumble sausage into medium skillet. Cook over medium heat until brown, stirring occasionally. Drain off any drippings; set aside.

Bring water to a rapid boil in large saucepan. While stirring, add grits in steady stream until mixture thickens into smooth paste. Reduce heat to low; simmer 5 to 7 minutes, stirring frequently to prevent sticking.

Stir in sausage, spinach, cheese and tomatoes. Pour into greased 9 (5-inch) loaf pan. Refrigerate until cool and firm.

TO FINISH COOKING:
Unmold. Slice into 1/2-inch thick slices.

Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 30 seconds or until soft.

Add grit slices, 4 to 5 at a time, and cook until golden brown on both sides. Repeat until all slices are cooked. Serve hot. Refrigerate leftovers.

Makes 4 servings
Source: Bob Evans