FRIED GRITS CAKES WITH SAUSAGE
Yield serves 6
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage. Sauté until browned and then drain; set aside.
- In a large saucepan over medium heat, bring the chicken broth to a boil. Slowly stir in the grits. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Stir the sausage into the grits. Spread the mixture in a 13 × 9-inch baking pan to cool, then refrigerate until well chilled. Cut the chilled grits into squares and sauté in vegetable oil until crisp and browned on both sides.
FRIED GRIT CAKES WITH SAUSAGE
A recipe by chef Elizabeth Terry of Elizabeth on 37th in Savannah, Georgia. Being from the south, I love me some grits!! A plate of eggs, biscuits, gravy and these grits would be a great way to start the day...southern style!!
Provided by SkinnyMinnie
Categories Breakfast
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 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 : Calories 239.4, Fat 16.3, SaturatedFat 4.5, Cholesterol 74.2, Sodium 917.8, Carbohydrate 3.2, Fiber 0.3, Sugar 0.5, Protein 18.4
FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY
This is a unique Southern version of Eggs Benedict. It is common where I live for restaurants to serve Shrimp Creole or other dishes on top of fried grit cakes instead of over rice or noodles. The recipe uses leftover grits, but you can make them just for the recipe! Feel free to liven up the grit cakes with additional seasoning! This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy.
Provided by breezermom
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
- Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
- Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
- In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
- Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
- Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
- Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
- To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.
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