|Italian roll sausage||1⁄2 Pound|
|Water||3 Cup (48 tbs)|
|Uncooked white grits||1 Cup (16 tbs)|
|Frozen chopped spinach||5 Ounce, thawed and squeezed dry (Half 10 Ounce Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped sun dried tomatoes||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), chopped|
Crumble sausage into medium skillet.
Cook over medium heat until browned, stirring occasionally.
Drain off any drippings; set aside.
Bring water to a rapid boil in large saucepan.
While stirring, add grits in steady stream until mixture thickens into smooth paste.
Reduce heat to low; simmer 5 to 7 minutes, stirring frequently to prevent sticking.
Stir in sausage, spinach, cheese and tomatoes.
Pour into greased 9) 5-inch loaf pan.
Refrigerate until cool and firm.
Unmold; slice into 1/2 inch-thick slices.
Heat oil in large skillet over medium-high heat until hot.
Add garlic; cook and stir 30 seconds or until soft.
Add grit slices, 4 to 5 at a time, and cook until golden brown on both sides.
Repeat with remaining slices.