Recipe of the Day
Nov. 19th, 2004 01:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundCajun Grits
1/2 lb bacon
2 onions, chopped
1 green pepper, chopped
2 cans Rotel Tomatoes
1 1/2 cups grits, cooked (NOT instant grits)
4-6 servings
1. In a skillet, cook bacon until crisp.
2. Cool, crumble and set aside.
3. Drain all the bacon grease from the skillet except 2 tablespoons.
4. Saute the onions and green pepper in the bacon grease until the onion is translucent.
5. Add the tomatoes to the onions and peppers.
6. Simmer for 1 hour.
7. Add the cooked grits to the tomato mixture.
8. Top with the reserved crumbled bacon.
1/2 lb bacon
2 onions, chopped
1 green pepper, chopped
2 cans Rotel Tomatoes
1 1/2 cups grits, cooked (NOT instant grits)
4-6 servings
1. In a skillet, cook bacon until crisp.
2. Cool, crumble and set aside.
3. Drain all the bacon grease from the skillet except 2 tablespoons.
4. Saute the onions and green pepper in the bacon grease until the onion is translucent.
5. Add the tomatoes to the onions and peppers.
6. Simmer for 1 hour.
7. Add the cooked grits to the tomato mixture.
8. Top with the reserved crumbled bacon.
