If you have followed this blog, you know I am not in love with grits. It’s a textural thing. I don’t like oatmeal either. And I have had Ohio scrapple and thought it lacked flavor. After watching too many cooking channel shows with grits being used successfully, I decided to give them one more try. First thing: flavor overcomes texture but not entirely. I need some texture so the scrapple form would work best. Then since I’m going in that direction, I need to bring the flavor. Why not two kinds of sausage and some cheese? Some black pepper is also needed to bring everything together. I hope you like it.

1 cup polenta
3 cups water
1 cup milk
2 teaspoons fresh cracked black pepper
1 cup Parmesan cheese
1/2 pound chorizo sausage, crumbled (Happy Family Ranch)
1/2 pound bulk breakfast sausage
Butter for pan frying
Maple syrup to taste

In a skillet on medium, add chorizo and breakfast sausage and cook until done.

In a 2 quart sauce pan, add water and milk and bring to a boil; add polenta and reduce heat to low. Stir every few minutes and cook for 15 minutes; then add Parmesan and stir.

Cook for 5 minutes and stir in sausage.

Line a 4x 8 pan with plastic wrap.

Pour polenta mixture in lined pan.

Refrigerate overnight.

Cut one inch slices.

Heat skillet to medium and add butter.

Add scrapple slices and brown on both sides for about 5 minutes.

Top with syrup and serve with eggs.