1/4 c Quick-cooking grits
1 tb Butter
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Cooked; crumbled Andouille
-sausage
(about 6 ounces uncooked)
1/2 c Grated Parmesan cheese
1/4 c Flour; seasoned with
1 ts Bayou Blast – {Emerils
-Creole Seasoning}; see *
-Note
3 Eggs; lightly beaten
1/2 c Bread crumbs; seasoned with
1 ts Bayou Blast – {Emerils
-Creole Seasoning}; see *
-Note
1 tb Oil
* Note: See the Bayou Blast – {Emerils Creole Seasoning} recipe
which is included in this collection.
In a saucepan bring 1 cup of water to a boil, whisk in grits and
butter; season with salt and pepper. Cook, stirring, just until
thickened, about 3 minutes. Stir in sausage and cheese and cook 3
minutes more. Pour grits out into a buttered pie pan. Set aside to
cool and firm up. Using a 2-inch biscuit cutter cut out 4 cakes.
Dredge cakes in seasoned flour, dip in egg wash, then dredge in bread
crumbs, patting to make crumbs adhere. Heat oil in a skillet, add
grit cakes and pan fry, turning once, until browned on both sides.
This recipe yields two 2-cake servings.
Yields
2 servings