grits and sausage
I will admit here freely that I don’t like grits. I haven’t tried them in about 37 years. I spent many years stationed in the South while in the Air Force. I was born and raised north of the Potomac and grits are not a tradition here. When I was first confronted with them, they reminded me of wall paper paste and smelled pretty bad. Scrapple is a tradition in the Mid-Atlantic, but I never liked that much either until I tried it just recently. As I have aged and mellowed my tastes have changed. Perhaps I may revisit grits.
Here is a recipe for Grits and Sausage. I found it on a site dedicated to Southern cooking simply named Grits. There are dozens of recipes just for grits! This one looked interesting.
Serves 12
INGREDIENTS
1 pound ground sausage
1 cup Grits
1 stick margarine
1 tube Kraft garlic cheese
3 eggs
1/2 cup milk
DIRECTIONS
- Cook 1 pound sausage. Drain.
- Cook 1 cup grits in 4 cups water for 5 minutes.
- Add 1 stick of margarine and 1 tube garlic cheese. Stir until creamy.
- Beat 3 eggs and 1/2 cup milk.
- Add to grits.
- Add cooked sausage.
- Put in 9″x13″ greased casserole. Bake at 350 degrees for 45 minutes. Let sit 5 minutes.
- Cut in squares and enjoy.
