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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Crisp and crunchy on the outside, creamy on the inside. I adjusted his recipe to meet my tastes/needs and came up with this. Read more . Heck. you don't even need to slice and fry it, simply lick off the spoon. Thanks, POOD. Ingredients:
4 c. water |
1 1/3 c. bob's red mill corn grits |
1 t. baking powder |
1 stick butter, cut into pieces |
1 t. corn flour (or rice flour) |
2 t. sugar |
1 t. salt |
1 t. mccormick's hot shot |
1 t. freshly ground black pepper |
1/2 c. finely chopped onion |
1 lb. sage sausage |
additional corn flour (or rice or wheat flour if you can have it) for dredging |
Directions:
1. Boil water and add grits and baking powder. No, I don't know what the baking powder does to the grits, but POOD said to do it so I did. Turn down heat and stir for 5 minutes. Take off stove and add butter. Stir well.
2. While you are making the grits cook and crumble the sausage and cook along with the onion until sausage is cooked through. Stir sausage and onions into grits.
3. Then add corn flour, sugar, salt, pepper, and Hot Shot. Combine all very well. Spray loaf pan with Pam, pour mixture into pan. Put plastic wrap over top and cool on counter for about half an hour and then refrgerate until the next day.
4. When ready to serve, slice down, gently dredge each slice in corn flour, and fry in oil until crisp. Drizzle with a little real maple syrup and enjoy....I did!
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