HOT GRITS ROYAL

1 T. olive oil
1 soft ball size onion, chopped
1 bell pepper, chopped
1 can cheddar soup
1 tsp. salt
1 tsp. Satan's Breath® Cajun Blend
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chili powder
1 4 oz. can mushrooms pieces and stems
1 7 oz. can Mexicorn
1 14½ oz. can diced tomatoes
1 lb. Hot Pork sausage
1½ cups NY Extra Sharp cheddar cheese
2½ cups instant grits

Put the sausage in a wok and fry it, breaking down into granules as you go. You want it brown and granulated. Now rake all meat back to the handle side of the wok.  Tilt the pan so that all the grease runs out of the meat.  Discard the grease.  You are removing approximately ¾ cup grease.  Set the sausage aside.

Now take a large sauce pan and put over a low heat.  Add chopped onions, bell pepper, mushrooms, corn and sauté until onions are clear.  Now add the cheddar soup and water as needed.  It usually takes about ½ can of water.  Stir in the sausage.  When all the above is boiling hot, remove it from the heat and add the grits and cheese.
Serves 8 to 10.