Directions:
- In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage.
- Saute until browned; drain and set aside.
- In a large saucepan over medium heat, bring the chicken broth to a boil.
- Slowly stir in the grits.
- Reduce heat, cover, and simmer for 20 min, stirring occasionally.
- Stir the cooked sausage into the grits.
- Spread the mixture in a 9x13-inch baking dish to cool.
- Refrigerate 8 hours or overnight.
- Cut the chilled grits into squares and saute in the vegetable oil until crisp/brown on both sides and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.81 Kcal (1012 kJ) | ||
| Calories from fat | 156.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.38g | 27% | |
|---|---|---|---|
| Cholesterol | 63.49mg | 21% | |
| Sodium | 1237.08mg | 52% | |
| Potassium | 384.29mg | 8% | |
| Total Carbs | 1.26g | 0% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 17.42g | 35% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 1.5mg | 9% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 103.23 Kcal (432 kJ) | ||
| Calories from fat | 66.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 27% | |
|---|---|---|---|
| Cholesterol | 27.1mg | 21% | |
| Sodium | 528.1mg | 52% | |
| Potassium | 164.05mg | 8% | |
| Total Carbs | 0.54g | 0% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 7.44g | 35% | |
| Vitamin C | 6.2mg | 24% | |
| Iron | 0.7mg | 9% | |
| Calcium | 15.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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