Instructions: Cook bacon and sausage in a Dutch oven over medium heat 15 minutes, stirring until sausage crumbles and is no longer pink and bacon is crisp. Drain sausage and bacon, reserving 1 tablespoon drippings in pan.

Saute onion, bell pepper and garlic in hot drippings over medium heat 10 minutes or until tender. Stir in 4 cups water and next 5 ingredients; bring to a boil. Gradually stir in grits; cover, reduce heat and simmer, stirring occasionally, 15 to 17 minutes or until thickened. Stir in sausage and bacon.

This recipe yields 4 to 6 servings.

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