Eggs Creole

• 3 3/4 c. water
• 3/4 c. regular grits (uncooked)
• 1 c. diced hot smoked sausage
• 1/4 c. shredded Cheddar cheese
• 2 Tbsp. butter or margarine
• 1/4 tsp. salt
• 1/4 c. all-purpose flour
• 1 large egg, beaten
• 1 Tbsp. milk
• 3/4 c. Italian-seasoned breadcrumbs
• vegetable oil
• poached eggs
• Creole sauce

1. Bring water to a boil, gradually stir in grits and return to a boil.
2. Cover, reduce heat and simmer, stirring occasionally, 20 minutes or until done.
3. Remove from heat and stir in sausage and next 3 ingredients.
4. Spoon into a lightly greased 13 x 9 x 2-inch pan; pressing firmly and smoothing surface.
5. Cover and chill 24 hours.
6. Turn grits out onto wax paper and cut out rounds with a biscuit cutter (reserve remaining for other use).
7. Sprinkle rounds with flour; combine egg and milk.
8. Dip into egg mixture and dredge in breadcrumbs.
9. Pour oil to 1-inch depth; fry grits in hot oil over medium heat, 1 to 2 minutes until lightly browned; drain on paper towels.
10. Place 2 rounds on plate and top with poached egg and Creole Sauce.

water, regular grits, sausage, cheddar cheese, butter, salt, allpurpose, egg, milk, italianseasoned breadcrumbs, vegetable oil, eggs, creole sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144494 (may not work)