Andouille-Cheese Grit Cakes

Recipe Ingredients

1/4 cup	59ml	Quick-cooking grits
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Cooked, crumbled Andouille sausage (about 6 ounces uncooked)
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1/4 cup	15g / 0.5oz	Flour - seasoned with
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * hints
3		Eggs - lightly beaten
1/2 cup	73g / 2.6oz	Bread crumbs - seasoned with
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * hints
1 tablespoon	15ml	Oil

Recipe Instructions

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.

Hints

See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-113 broadcast 01-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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