1 lb. pork sausage
1 c. quick grits
4 c. boiling water
1 tsp. salt
1/2 c. cornmeal
1/8 tsp. pepper
1/4 c. butter

Cook sausage until brown. Drain well. Stir grits into boiling water; add salt. Return to a boil; reduce heat and cook 3 to 5 minutes, stirring frequently, until grits are thickened. Add cornmeal and pepper. Stir well. Add sausage; mix well and pour into a greased 9 x 5 x 3 inch pan. Chill overnight. Remove from pan and slice into 1 inch thick slices. Melt butter in a skillet; brown slices on both sides.