Tasso grits batons

Yield: 1 servings

Measure Ingredient
3 cups Water
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.

Serves 6.

Gourmet May 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes