Panhandle Grits

What’s more Southern than grits? My own version of a dish that is a house specialty at a restaurant in the Florida Panhandle. I’ve tweaked the original recipe, and I think this version is even better than the original! You can use either yellow or white grits, but the yellow ones make a more attractive presentation.

Step: 1

Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan.

Step: 2

Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.

Step: 3

Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.

Per Serving: 458 calories; protein 25.1g; carbohydrates 28.8g; fat 27g; cholesterol 74.8mg; sodium 1691mg.

Eating best breakfast to continue the day had become a good habit. It’s a best way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feeling full longer, and less likely grab a side food out of the vending machine before break .

Making fruit a at 7.00 clock habit is easy . Simply put the sweetness in your fridge next to the milk or on the table next to your cereal bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.