Leftover grits could be put to good use in this recipe, too, which Paula Deen included in her second cookbook. It comes from Elizabeth Terry, chef at Elizabeth on 37th Street in Savannah, Ga.
The chilled grits-sausage mixture can be made up to 1 day in advance.
- 1 pound hot sausage meat (no casings)
- 2 tablespoons finely grated orange zest
- 4 cups low-sodium chicken broth
- 1 cup stone-ground yellow grits
- Freshly ground black pepper
- 1 to 2 tablespoons vegetable oil
Have ready a large plate lined with paper towels and a 13-by-9-inch baking dish.
In a large skillet over medium heat, combine the sausage and orange zest. Cook for about 8 minutes, stirring to break up the sausage, until the mixture is evenly browned. Transfer to the paper towel-lined plate and set aside.
In a large saucepan over medium-high heat, bring the chicken broth to a boil. Slowly add the grits, stirring to combine. Reduce the heat to medium-low, cover and cook for about 20 minutes, stirring occasionally. Add the cooked sausage mixture to the grits and mix well; add salt and pepper to taste. Spread in the baking dish, loosely cover and refrigerate for at least 30 minutes, or until well chilled.
When ready to serve, cut the chilled grits into 6 large squares. Heat the oil in a large griddle or nonstick skillet over medium heat. Cook the squares, in batches if necessary, for 10 to 15 minutes, turning them over as needed and adding oil as needed, until they are crisp and browned on both sides. Serve hot.
Adapted from Deen's "The Lady & Sons, Too!" (Random House, 2000).
Tested by Bonnie S. Benwick.
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