Total Time
8hrs 35mins
Prep 5 mins
Cook 8 hrs 30 mins

A recipe by chef Elizabeth Terry of Elizabeth on 37th in Savannah, Georgia. Being from the south, I love me some grits!! A plate of eggs, biscuits, gravy and these grits would be a great way to start the day...southern style!!

Ingredients Nutrition


  1. In a large skillet over medium heat, combine the sausage and orange zest, stirring to break up the sausage.
  2. Saute until browned; drain and set aside.
  3. In a large saucepan over medium heat, bring the chicken broth to a boil.
  4. Slowly stir in the grits.
  5. Reduce heat, cover, and simmer for 20 min, stirring occasionally.
  6. Stir the cooked sausage into the grits.
  7. Spread the mixture in a 9x13-inch baking dish to cool.
  8. Refrigerate 8 hours or overnight.
  9. Cut the chilled grits into squares and saute in the vegetable oil until crisp/brown on both sides and heat through.