Ingredients

serves 6

　　1 pound hot bulk sausage

　　2 tablespoons grated orange zest

　　4 cups chicken broth

　　1 cup stone-ground yellow grits

　　Vegetable oil

　　

Step 1

In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage. Sauté until browned and then drain; set aside.

　　

Step 2

In a large saucepan over medium heat, bring the chicken broth to a boil. Slowly stir in the grits. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Stir the sausage into the grits. Spread the mixture in a 13 × 9-inch baking pan to cool, then refrigerate until well chilled. Cut the chilled grits into squares and sauté in vegetable oil until crisp and browned on both sides.

　　Paula Deen's Kitchen Classics