Nassau Grits

• 1 pound bacon, cut into 1" pieces
• 1⁄2 pound pork sausage
• 1 medium onion, diced
• 1 small bell pepper, diced
• 1 garlic clove, minced
• 4 cups water
• 2 (14.5-ounce) cans diced tomatoes with Basil, garlic and oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄2 teaspoon hat sauce
• 1 cup uncooked regular grits

In a Dutch oven, cook bacon pieces and sausage over medium heat for 25 minutes until done. Drain sausage and bacon, reserving 1 tablespoon of the drippings. Sauté onion, bell pepper and garlic in the reserved drippings over medium heat for about 10 minutes or until tender.Stir in the 4 cups water and the next 5 ingredients. Mix well and bring to a boil. Gradually stir in grits. Cover, reduce heat and simmer for 15 to 20 minutes or until thickens, stirring occasionally. Stir in meat and heat until hot. Makes 4 to 6 servings.

Submitted by Gene Cockriel, Ponca City.