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Grits Cakes

A better name for these might be "fancified cornmeal mush" or "southern-fried polenta."4 cups chicken broth
2 1/2 cups old-fashioned stone-ground yellow grits
1/2 cup heavy cream
Freshly-ground pepper
1/2 cup cornmeal
1/2 cup olive oilLine a 9-inch square pan with wax paper. In a heavy saucepan, bring the broth to a boil and slowly stir in the grits. Simmer, stirring constantly, for 10 minutes.Stir in the cream and simmer, still stirring, another 10 minutes. Season it with the salt and pepper. The grits will be thick. Pour the mixture into the baking pan, smoothing the top with a spatula, and cool. Chill for at least two hours or overnight.Sprinkle cornmeal onto a work surface. Invert the grits onto the cornmeal and remove the wax paper. Cut the grits into four squares and halve the squares diagonally to form 8 triangles. Coat each triangle with the cornmeal. In a heavy skillet, heat the oil over medium heat until hot but not smoking. Fry the grit cakes in batches until golden on both sides (about 3 to 4 minutes total), adding more oil if necessary to keep them from sticking. Drain them on a paper towel.Serve them with homemade salsa.

Kiss-my-garlic grits
Kiss My Garlic Grits1 cup uncooked grits4 cups boiling water1 teaspoon saltCook grits as usual. If you don`t usually cook grits, then read the instructions on the back of the box. Then, to cooked, hot grits add:1/2 cup real butter1/2 pound sharp, grated, Cheddar (Upload by user)

Orange blossom grits
Orange Blossom Grits1 cup water 1/2 cup orange juice Uncooked grits 1/8 teaspoon salt 2 tablespoons brown sugarIn a medium saucepan over medium high heat, bring water and orange juice to a boil. Slowly stir in grits and salt. Reduce heat to simmer. Cook until thick (Upload by user)

Orange blossom grits
Orange Blossom GritsSource: Quaker Oats test kitchens, Chicago, Illinois2 cups water1 cup orange juice3/4 quick grits, uncooked *1/2 teaspoon grated orange peel (optional)1/4 teaspoon salt (optional)1/2 cup firmly packed brown sugarMi (Upload by user)

Sausage and egg burrito
Sausage and Egg Burrito12 eggs1 1/2 pounds medium ground sausage12 medium size flour tortillas1/2 pound mild cheese, gratedFavorite salsa1 (4 ounce) can green chiles, choppedCook sausage until brown, then drain off all fat. Return sausage to pan. In bowl, whip (Upload by user)

Baked sausage patties
Baked Sausage PattiesShape 1 (16 ounce) package bulk pork sausage into 8 patties about 1/2 inch thick. Place on a rack in a broiler pan. Bake at 375 degrees F for 15 to 20 minutes or until done. Drain on paper towels.To make ahead, prepare as directed; let cool. Wrap in aluminum f (Upload by user)

Sausage and egg puff
Sausage and Egg PuffThis sort of souffl? is a great potluck breakfast/brunch dish. It`s also convenient when you need to provide breakfast for guests, because you can prepare it the night before and then just pop it in the oven in the morning.1 pound ground hot or mild sausage (Upload by user)

Sausage gravy
Sausage Gravy1/2 pound ground sausage1/4 cup butter or margarine1/3 cup all purpose flour3 1/4 cups milk1/2 teaspoon salt1/2 teaspoon pepper1/8 teaspoon Italian seasoningBrown sausage in a skillet, stirring until it crumbles. Drain, reserving 1 tablespoon d (Upload by user)

Sausage gravy
Sausage Gravy1 package Jimmy Dean sage sausage1/2 cup flourMilkBrown sausage. Sprinkle a little flour over the sausage, a spoonful at a time to make a roux (absorb all the oil). Stir in about a pint of milk, and keep stirring until gravy is thick.Serve over hot bisc (Upload by user)

Sausage gravy for polenta
Sausage Gravy for Polenta1 pound Italian hot or sweet sausage2 tablespoons water2 tablespoons olive oil1 small onion, chopped1 garlic clove, chopped2 1/2 cups canned, peeled Italian plum tomatoesPinch of dried red pepper flakes, basil and mintSalt and pepper, (Upload by user)

Sausage scrapple
Sausage Scrapple1 1/2 pounds bulk sausage1 small onion, chopped1 teaspoon salt1/2 teaspoon sage1 cup yellow cornmealBreak sausage into small chunks. Add water and onion and simmer 20 minutes or until confident sausage is thoroughly cooked.Strain out meat. Sa (Upload by user)
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Sauteed apples and bacon
Saut?ed Apples and BaconThis is a super breakfast dish!6 to 8 slices bacon6 to 8 tart cooking apples, peeled, cored, and    cut into 1/2 inch cubes (should be about 4 cups)3 tablespoons brown sugarGrating of fresh nutmegFry the bacon until cri (Upload by user)
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Sawmill gravy
Sawmill Gravy4 tablespoons ham, sausage or bacon drippings1 heaping tablespoon all purpose flourSaltPepper2 cups milk or 1 cup evaporated milk    mixed with 1 cup waterBrown flour in drippings, stirring constantly so as not to scorch. Add salt an (Upload by user)
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Southern biscuits
Southern Biscuits1 cup plus tablespoon flour1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda2 tablespoons Crisco1/2 cup buttermilk1 tablespoon Crisco� (for frying pan)Mix dry ingredients together. Blend in the Crisco� until the mixture is c (Upload by user)
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Biscuits and sausage gravy
Biscuits and Sausage Gravy 3 cups self rising soft wheat flour1/4 teaspoon baking soda1 teaspoon granulated sugar1/2 cup butter flavored shortening1 1/4 cups buttermilkButter or margarine, meltedSausage GravyCombine first 3 ingredients in a large bowl; cut (Upload by user)
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Sunday morning sausage and eggs
Sunday Morning Sausage and Eggs2 pounds pork sausage2 eggs, beaten2 teaspoons grated onion1 1/2 cups fine dry toast or bread crumbs1/4 cup parsley (optional)Scrambled eggsLightly butter a 9 inch ring mold.Mix first 5 ingredients and pack into mold. Bake (Upload by user)
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Tomato gravy
Tomato Gravy1 1/2 cups tomato juicePinch of baking soda1 teaspoon salt1 tablespoon granulated sugar1 1/2 cups milk3 tablespoons cornstarchBoil tomato juice. Add baking soda, salt and sugar. Mix cornstarch and milk together, and pour into tomato mixture. Bring t (Upload by user)
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