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MEXICAN
GRITS
2 T. olive oil
1 tennis ball size onion, chopped
˝ bell pepper, chopped
1 tsp. Minced garlic
1 4oz. can mushrooms, parts & pieces
1 7oz. can Mexicorn
1 10oz. can Rotel Tomatoes with Chili Peppers (optional)
1 T. Worcestershire sauce
1 T. soy sauce
1 10ľoz can Campbell Cheddar Soup
1 can water
1 tsp. salt (optional)
1 tsp. Satan’s Blend® Cajun Spice
2 cups instant grits
˝ cup NY Extra Sharp Cheddar Cheese
In a good thick 3 qt. pot add 2 T. olive oil. Preheat the pot and
add the onions, pepper, garlic and cook until the onions are limp.
Now add the mushrooms, corn, tomatoes, Worcestershire and soy sauce.
When the temperature is back up add the cheddar soup, salt, Cajun Blend
and two cups of grits. Now fold in the cheddar cheese. Put
over the back burner where the oven vents covered to stay warm while you
cook the bread. Some times mine will sit there 30 minutes but make
sure it is at least 10 minutes.
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