As Joe Peschi said in My Cousin Vinnie “What’s a grit?”
There’s something about grits. Southerners love grits. Northerners can’t understand us. This is an odd twist to a southern breakfast. It’s a very simple dish but you have to start it the day before. It reminds me of a northern breakfast dish called scrapple. This recipe makes enough for two or three breakfasts.
|
1 Lb |
breakfast sausage (the kind in a plastic tube) |
|
1¼ cups |
quick cooking grits (not instant!) |
|
5 cups |
water |
|
1 tbl |
Creole seasoning (Tony Chacheres) |
Brown the sausage, crumbling it as it cooks. Drain the sausage well when done. Boil the water, add the creole seasoning, and slowly add the grits. Simmer for five minutes. Add the sausage and stir in well. Pour this mixture into a lightly greased meatloaf pan. Cover and refrigerate overnight.
Slice the grits mixture into ¾” meatloaf style pieces. (It’s a lot easier to slice if you plop it out of the meatloaf pan upside down on to a cutting board.) Heat a frying pan on medium high, add a little butter or Pam® and slices of grits. Cook for a few minutes turning occasionally until it starts to brown on the outside. Turn the heat down to medium-low. Continue cooking until the grits are heated throughout. Serve it straight from the frying pan. (I like to sprinkle on some Tony’s or Louisiana style hot sauce.)