Grits Dressing

Ingredients

• 0.3 cup butter 
• 5 rib celery with leaves, finely chopped
• 31.5 ounce condensed chicken broth undiluted canned
• 1 large eggs lightly beaten
• 0.5 cup flat-leaf parsley fresh chopped
• 1 tablespoon garlic cloves minced
• 1 pound sausage meat hot
• 1 large onion chopped
• 1 cup parmesan cheese freshly grated
• 1.3 cups quick-cooking grits uncooked

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• knife
• baking pan
• spatula
• cutting board

Directions

1. Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 7 minutes or until grits are thickened, stirring twice. Stir in cheese.
2. Remove from heat.
3. Spoon grits into a greased 13" x 9" baking dish. Cover and chill until firm. Unmold onto a large cutting board, sliding knife or spatula under grits to loosen them from dish.
4. Cut grits into 3/4" cubes.
5. Place in a single layer on a large greased rimmed baking sheet or jellyroll pan.
6. Bake at 450 for 20 minutes; turn grits, and bake 10 to 12 more minutes or until crisp and browned.
7. Meanwhile, cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain.
8. Melt butter in a large skillet over medium heat; add celery, garlic, and onion. Saut 5 minutes or until tender. Stir together onion mixture, sausage, and grits croutons, tossing gently.
9. Drizzle egg over mixture; add parsley, stirring gently. Spoon dressing loosely into a greased 11" x 7" baking dish.
10. Bake, uncovered, at 350 for 35 to 45 minutes or until browned.