Pat: I’m a grits man. Have been my whole life. And it always surprises me when I travel to different parts of the country and taste grits that they are not sweet. In coffee shops and home kitchens throughout Memphis, we stir in sugar to make them sweet. Then we crumble a few sausage patties and stir those in, too. I don’t know about you, but I’m a sucker for something hot, sweet, and salty. My aunt Leona from Detroit stirs chopped poached eggs into her sausage and grits! To me, that seems like the ultimate grit combo. Top it with a dash or two of hot sauce, and you can’t find a better feel-good breakfast for a Southern boy.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Bring 4 cups water to a boil in a medium saucepan. Meanwhile, heat the oil or bacon fat in a medium skillet over medium-high heat. Add the sausage patties and fry until they are browned and no longer pink in the middle, about 3 minutes on each side. Transfer the sausage to a plate lined with paper towels to drain.
Step 2
When the water is boiling, stir in the grits, butter, sugar, and salt, reduce the heat to medium-low, and cook, stirring occasionally, until thickened, about 4 minutes.
Step 3
Crumble the sausage patties into the grits. Serve the grits topped with a dash or two of hot sauce, and chopped poached eggs, if desired.
