Ingredients:
1 lb boneless pork, cooked, chopped
1 (14 1/2 ounce) cans chicken broth
1 cup yellow cornmeal
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
3 -6 tablespoons vegetable oil
hot breakfast sausage patties, cooked
fresh herbs ( for garnish)
Directions:
Combine pork, broth, cornmeal, thyme and salt in large saucepan. Heat and stir to boiling.
Reduce heat, simmer stirring constantly until mixture is very thick.
Remove from heat.
Line 8 x 8 x 2-inch baking pan with waxed paper allowing 3 to 4 inch overhang.
Spoon pork mixture into pan, press firmly and refrigerate, covered 4 hours.
Using waxed paper.
In the morning or any time you like breakfast, cut into small squares and fry in a skillet with some oil on medium heat like breakfast sausage until browned on both sides and hot in the middle.
Fabulous with grits, eggs, homefries and toast.
Servings: 9-12
Time preparation: 40 min.
Time total: 70 min.