Eggs Creole - cooking recipe

Ingredients

3 3/4 c. water
3/4 c. regular grits (uncooked)
1 c. diced hot smoked sausage
1/4 c. shredded Cheddar cheese
2 Tbsp. butter or margarine
1/4 tsp. salt
1/4 c. all-purpose flour
1 large egg, beaten
1 Tbsp. milk
3/4 c. Italian-seasoned breadcrumbs
vegetable oil
poached eggs
Creole sauce

Preparation

Bring water to a boil, gradually stir in grits and return to a boil.
Cover, reduce heat and simmer, stirring occasionally, 20 minutes or until done.
Remove from heat and stir in sausage and next 3 ingredients.
Spoon into a lightly greased 13 x 9 x 2-inch pan; pressing firmly and smoothing surface.
Cover and chill 24 hours.
Turn grits out onto wax paper and cut out rounds with a biscuit cutter (reserve remaining for other use).
Sprinkle rounds with flour; combine egg and milk.
Dip into egg mixture and dredge in breadcrumbs.
Pour oil to 1-inch depth; fry grits in hot oil over medium heat, 1 to 2 minutes until lightly browned; drain on paper towels.
Place 2 rounds on plate and top with poached egg and Creole Sauce.