Cook the sausage in a saucepan over medium high heat for about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Pour the grits into a greased square glass pan. Refrigerate the grits until firm. Using a 2-inch round cutter, cut the grits into six rounds. Season the flour and breadcrumbs with Essence. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned breadcrumbs, coating each cake completely. Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the grits cakes, and cook for 3 minutes per side. Heat the remaining olive oil in a large skillet over medium heat. Add the onions and season with Essence. Cook, stirring, for 1 minute. Add the garlic and crawfish tails, and season Essence. Cook, stirring, for 1 minute. Add the cream and bring to a boil. Reduce the heat to medium-low and cook for 3 to 4 minutes, or until the cream has thickened. Season the sauce with hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions and cheese. To serve, spoon the crawfish sauce over the grits cakes.
Yield: 6 servings