Andouille-Cheese Grit Cakes Recipe - Cooking Index
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 |
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.
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.