Celebrity Chef: Chef Dickie’s Shellpoint Nassau Grits


2 cups uncooked Quick Grits
½ stick Butter
½ lb. chopped bacon, cooked
1 lb. bulk sausage (I prefer Jimmy Deans Sage) cooked and crumbled
¼ cup grated Parmesan Cheese
1 can Rotel Tomatoes with Green Chiles (drained)
Salt and Black Pepper
Louisiana Hot Sauce (optional)


Cook grits as directed on the package (typically 2 cups grits, 8 cups water with salt to taste) stirring while cooking. When grits are cooked, add butter and parmesan cheese. At this point the grits are simmering.

In a skillet cook chopped bacon, then remove bacon and brown the sausage in the same skillet, crumbling. Drain bacon and sausage adding one tablespoon of meat drippings to cooked grits.

Add cooked meat and Rotel Tomatoes to grits, stirring. Add salt and pepper to taste, along with Louisiana Hot Sauce if you wish additional flavor.

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