Cheesy Grits With Mushrooms and Peppers
4 cups water
1 cup quick grits
1 cup (4 oz.) shredded sharp cheddar cheese
2 to 4 drops hot pepper sauce
6 slices bacon, coarsely chopped
1 cup chopped green onions
3/4 cup chopped green bell pepper
1 clove garlic, finely chopped
1/2 lb. (8 oz.) fresh mushrooms, sliced
BRING water to a boil in a medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Add cheese and hot pepper sauce to saucepan; stir until cheese is melted. Cover; keep warm.
COOK bacon over medium heat in a large skillet until brown but not crisp. Remove bacon; reserve drippings. Add green onions, bell pepper and garlic to drippings; cook, stirring occasionally, for 2 to 3 minutes. Add mushroom; cook for 2 to 3 minutes or until tender.
PLACE cheesy grits in a shallow serving bowl. Top with mushroom mixture; sprinkle with bacon. Serve immediately.
MAIN DISH SUGGESTION:
ADD 1/2 lb. peeled and deveined medium shrimp and 2 tablespoons fresh lemon juice to pan with mushrooms. Cook for 3 to 4 minutes until shrimp are pink. Serve as above.