Sauteed grits with poached egg and sausage, photo by Donna
Over the weekend I was working on a recipe based on the traditional low country dish, shrimp and grits. I’d found excellent grits from
this company at my grocery store, I tapped my friend and former instructor Eve Felder for her recollections of growing up in Charleston, and I made shrimp and grits for Donna, a late dinner after seeing the amazing Jeff Bridges performance in Crazy Heart.
I’d made extra grits so in cleaning up after dinner, I poured the leftovers into a springform pan and refrigerated them. By morning they were solid and sliceable.
Donna happened to be setting up to shoot wine braised short ribs and semolina egg noodles. I happened to be hungry. I also happened to have some duck sausage and chicken sausage ...
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