INGREDIENTS

INSTRUCTIONS

In a large heavy saucepan bring the water to a boil, stir in the grits
slowly, and simmer them, covered, stirring occasionally, for 7 minutes.
Stir in 1 1/2 cups of the Monterey Jack, the butter, the jalapeno, the
scallions, and salt and pepper to taste, stirring until the cheese is
melted, and spread the mixture in a buttered 13- by 9-inch baking dish.
In a heavy skillet brown the sausage over moderate heat, stirring and
breaking up the lumps, transfer it with a slotted spoon to paper towels to
drain, and pour off the fat. Add the oil to the skillet and in it cook the
onion and the bell pepper over moderately low heat, stirring, until the
vegetables are softened. In a bowl whisk together the eggs, the
Worcestershire sauce, and salt to taste, stir in the sausage and the
vegetables,and spread the mixture over the grits. Sprinkle the sausage
mixture with the remaining 1 1/4 cups Monterey Jack and bake the grits in
the middle of a preheated 350F. oven for 30 to 35 minutes, or until the
eggs are firm.
Serves 8 to 10.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”