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Sage Stuffing (contains corn)

1/4 cup butter or margarine
1 medium onion, peeled, ends removed, chopped
1 clove garlic, finely chopped
2 celery ribs, washed, ends removed, chopped
(OPTIONAL: ½ cup sliced water chestnuts, ½ cup diced carrots)
1/4 cup chopped fresh parsley
1/2 t sage (or to taste)
1/2 t paprika
1 ½ tsp salt
1/2 tsp freshly ground pepper
5 cups cooked grits (cooked according to package instructions - I usually use slightly less water for thicker grits)

In a large skillet, melt the butter over medium heat. Add the onions, celery. Sauté, until the onions are golden. Add everything else but the grits - sauté for a minute or two until thoroughly combined. Over medium high heat, add grits and cook (with a stir fry motion) until everything is combined and the texture is fluffy (like non gf stuffing). At this point it can be eaten, or put baked in a greased casserole dish until browned on top.

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