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Panhandle Grits

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Makes: 8 servings adjust
Meaty grits recipe



  • 12 pound Smoked Sausage, thinly sliced
  • 1 cup Ham, diced
  • 12 pound Bacon, diced

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.


  • 1 Onion, finely chopped
  • 12 cup Bell Pepper, chopped
  • 3 cups Diced Tomatoes
  • 1 teaspoon Garlic Powder

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.


  • 4 cups Water
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Hot Sauce, frank's red hot

Step 3

Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.


  • 1 cup Grits
  • 1 cup Shredded Cheddar Cheese

Step 4

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.
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