STIR in onion and next 5 ingredients; cook until tender. Stir in tomatoes and next 3 ingredients, stirring well.
RETURN meat to Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Remove and discard bay leaves. Serve with Baked Cheese Grits. Yield: 12 servings.
Preparation time: 45 minutes
Cooking time: 1 1/2 hours
BAKED CHEESE GRITS:
- 5 cups water
- 1 teaspoon salt
- 1 1/3 up uncooked quick-cooking white grits
- 1 (15 1/2-ounce) can yellow hominy, drained
- 1/2 cup butter or margarine
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
BRING 5 cups water and salt to a boil in a heavy Dutch oven; gradually stir in grits. Return to a boil; reduce heat, and cook 4 to 5 minutes, stirring occasionally.
STIR in hominy, butter, and Cheddar cheese; spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmesan cheese.
BAKE at 350° for 45 minutes or until set. Yield: 12 servings.
Preparation time: 35 minutes Baking time: 45 minutes
To read more about grits and check out more grits recipes, go to Grits at about.com
