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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My mother used to make a version of this recipe using hominy and salmon. One day I substituted sausage and grits and decided I liked it better than the original. Ingredients:
4 cups water |
1 teaspoon salt |
1 cup quick-cooking grits |
1/2 pound bulk pork sausage |
1 small onion, finely chopped |
cornmeal |
oil for frying |
Directions:
1. In a saucepan, bring water and salt to a boil; slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook for 5-7 minutes or until very thick; set aside.
2. In a skillet, cook and crumble sausage until browned; drain. Add sausage and onion to grits; mix well. Spoon into a greased 8-in. x 4-in. loaf pan. Chill overnight.
3. Remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. In a large skillet, fry in oil until golden brown on both sides. Yield: 6-8 servings.
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