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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


2.5 stars - based on 2 votes
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This recipe for FUNKY GRITS is from Pass the Biscuits, Please! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 c. grits
1/2 lb. hot ground pork sausage
1/2 lb. mild ground pork sausage
1/2 c. onions, finely chopped
1/4 c. celery, finely chopped
1/4 c. green bell pepper, finely chopped
1 can cream of chicken soup
8 oz. cheddar cheese, shredded
salt and pepper to taste

In a sauce pan, cook grits according to package directions. In a Dutch oven, crumble and brown sausage until done, drain, reserving a small amount of the grease. In reserved grease, sauté onions, celery and bell pepper until tender. Add the cooked grits, drained sausage, soup and cheese, mixing well. Cook on low heat for approximately 30 minutes or until heated through.

Personal Notes:
Personal Notes:
Recipe can easily be doubled.

This recipe is very versatile. It makes a great addition to any breakfast, or you can saute some large shrimp and place them on top of the bowl of Funky Grits. Spoon some of the gravy from the sauté over the shrimp. Enjoy!




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