Recipe information
Yield
serves 6
Ingredients
1 pound hot bulk sausage
2 tablespoons grated orange zest
4 cups chicken broth
1 cup stone-ground yellow grits
Vegetable oil
Preparation
Step 1
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.
Step 2
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.
