Yield: 1 servings
|¾ cup||Quick-cook grits|
|2 tablespoons||Unsalted butter|
|½ cup||Finely chopped tasso; (Cajun-cured smoked|
|\N \N||; pork), about|
|\N \N||; 2ounces|
|\N \N||All-purpose flour for dredging|
|2 larges||Eggs beaten with 2 tablespoons water|
|\N \N||Unseasoned fine dry bread crumbs for|
|\N \N||; dredging|
|\N \N||Oil for frying|
In a 2-quart heavy saucepan bring water to a boil. Add grits in a stream, stirring, and cook, covered, over moderately low heat, stirring occasionally, 5 minutes, or until thickened. Stir in butter, tasso, and salt to taste and spread grits in baking dish, 13 by 19 by 2 inches. Cool grits and chill, covered, overnight. Grits may be made 2 days ahead and kept chilled, covered.
Have flour, eggs, and bread crumbs ready in separate shallow dishes. Cut grits into twenty-four 4-by ½-inch batons and dredge in flour. Dip batons in eggs and dredge in bread crumbs. Batons may be prepared up to this point 8 hours ahead and kept chilled, uncovered, on a baking sheet.
In a deep skillet or heavy kettle heat 1½ inches oil to 375F. on a deep-fat thermometer and fry batons in batches, turning, until golden, about 1 minute. Transfer batons with a slotted spoon to paper towels to drain.
Gourmet May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.