by Karin Calloway
A bowl of steaming grits is a Southern wakeup call in many homes. Topped with a fried egg, some would call it Southern heaven. Add a sprinkling of cheese for those who need their grits slightly doctored, and you’ve got breakfast or a popular side dish at a summer fish fry.
The recipe calls for half a pound of breakfast sausage. I like to go ahead and brown the whole package of sausage, freezing the extra sausage for another use. Or, simply double up and prepare two pies. Add some bakery muffins and prepared fruit salad from the produce department, and you’ll have a delicious breakfast or brunch.
Stir instant grits and water together in a small saucepan over medium-high heat, bring to a boil and cook until grits begin to thicken. Set aside to cool.
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Breakfast and Brunch
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