Andouille-cheese grit cakes

2 servings

Ingredients

Quantity Ingredient
¼ cup quick-cooking grits
1.00 tablespoon butter
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup cooked; crumbled andouille sausag
1 (about 6 ounces uncooked)
½ cup grated parmesan cheese
¼ cup flour; seasoned with
1.00 teaspoon bayou blast - {emeril’s creole seas; oning}, see *
3.00 eggs; lightly beaten
½ cup bread crumbs; seasoned with
1.00 teaspoon bayou blast - {emeril’s creole seas; oning}, see *
1.00 tablespoon oil

Directions

* Note: See the “Bayou Blast - {Emeril’s 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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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