Thought you might like his latest recipe; it's Junior League quality, in my opinion. The baintrain was pleasantly filled and there were a few pieces left over.
::Saturday Morning Treat::
2 c leftover grits
12 fresh eggs, with 1/2 c. sour cream blended in
1/2 lb browned sausage - from our barn freezer
2 c shredded cheese
Preheat your oven to 375 - convection if you've got it. Brown the sausage and butter a 9X13 baking pan. Press grits into bottom of pan, and spread sausage as evenly as possible on top. Dot approximately 1/2 stick of butter on top of the sausage. We are not fat-phobes, can you tell? (He actually used our farm fresh lard, but you won't be able to find it, so just use butter.) Blend sour cream and eggs and pour over top of sausage. Sprinkle cheese on top of the whole thing and bake at 375 for about an hour.
The butter and sausage will create an astonishing crust, incredibly light and delish paired with the grits.
Lounge and let him be the grown up!