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Oxmoor House Photo by: Oxmoor House

Grits Dressing

An Editors' favorite, this unique Southern dressing sports crusty grits croutons and spicy sausage. Serve it for Sunday brunch or Christmas dinner. Make the croutons and brown the sausage a day in advance.

Oxmoor House MAY 2005

  • Yield: 8 servings
  • Prep time:20 Minutes
  • Total:2 Hours

Ingredients

  • 3 (10 1/2-ounce) cans condensed chicken broth, undiluted
  • 1 1/4 cups uncooked quick-cooking grits
  • 1 cup freshly grated Parmesan cheese
  • 1 pound ground hot pork sausage
  • 1/3 cup butter or margarine
  • 5 celery ribs with leaves, finely chopped
  • 4 garlic cloves, minced (about 1 tablespoon)
  • 1 large onion, chopped
  • 1 large egg, lightly beaten
  • 1/2 cup chopped fresh flat-leaf parsley

Preparation

Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 7 minutes or until grits are thickened, stirring twice. Stir in cheese. Remove from heat.

Spoon grits into a greased 13" x 9" baking dish. Cover and chill until firm. Unmold onto a large cutting board, sliding knife or spatula under grits to loosen them from dish. Cut grits into 3/4" cubes. Place in a single layer on a large greased rimmed baking sheet or jellyroll pan.

Bake at 450° for 20 minutes; turn grits, and bake 10 to 12 more minutes or until crisp and browned.

Meanwhile, cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain.

Melt butter in a large skillet over medium heat; add celery, garlic, and onion. Sauté 5 minutes or until tender. Stir together onion mixture, sausage, and grits croutons, tossing gently. Drizzle egg over mixture; add parsley, stirring gently. Spoon dressing loosely into a greased 11" x 7" baking dish.

Bake, uncovered, at 350° for 35 to 45 minutes or until browned.

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Grits Dressing recipe

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