Email to Cat      

Georgia Breakfast Pie

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"For breakfast, what could be more Southern than eggs, fried sausage patties, and a mess of grits, but when these three staples are combined with tangy sharp cheddar cheese and turned into a puffy pie, you have an unusual dish that couldn't be more appropriate for any casual breakfast or brunch. If you can find stone-ground grits, all the better, not only because they have more flavor than regular commercial ones but also because they maintain their creamy texture no matter how long they're cooked. I do not recommend using quick grits for this dish."

List of Ingredients

â—¦ 1 cup milk
â—¦ 2 cups water
â—¦ ½ teaspoon salt
â—¦ ½ cup regular grits
â—¦ ¾ pound bulk pork sausage
â—¦ ½ teaspoon red pepper flakes
â—¦ Pinch of powdered sage
â—¦ ¼ pound sharp cheddar cheese, grated
â—¦ 4 large eggs, beaten


Recipe

Combine the milk, water, and salt in a heavy saucepan and bring to a boil. Gradually add the grits, stirring, reduce the heat to moderately low, cover, and cook the grits till thick and creamy, 20 to 30 minutes, stirring often. Remove from the heat and keep covered.

Preheat the oven to 325° F. Grease a 9-inch pie plate and set aside.

In a large skillet, break up the sausage and stir over moderate heat till it loses its pink color, about 8 minutes. Remove from the heat and drain off the grease. Add the red pepper flakes, sage, and cheese and stir till the cheese melts. Add the grits and the eggs and stir till well blended. Scrape the mixture into the prepared pie plate and bake till the pie is puffy, about 45 minutes.

Serve hot.

Makes 6 servings