Thursday, January 10, 2013

Spinach & Asiago Sausage with Bello Grits

My husband decided to do something a little different with our grits one morning while cooking breakfast. It's become the only way we eat them now! His original recipe called for tomato instead of bell pepper but I wanted to do something a little different. I decided to call these "Bello" grits because of the bell pepper and onion topping:)

Spinach & Asiago Chicken Sausage
Onion (chopped)
Bell pepper (chopped)

Prepare sausage as directed on package. Prepare grits as directed.
Add olive oil to skillet on low to medium heat. Add bouillon, bell peppers and onion. Saute for approximately 6 to 10 minutes. While cooking the veggies, flip them with a wooden spoon often to evenly heat them until softened. Then top onto grits.

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