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| 1/4 Tasse | Quick-cooking grits |
| 1 Esslöffel | butter |
| | salt |
| | black pepper freshly ground |
| 1/2 Tasse | Cooked; crumbled Andouille sausage |
| | (about 6 ounces uncooked) |
| 1/2 Tasse | parmesan grated |
| 1/4 Tasse | Flour; seasoned with |
| 1 Teelöffel | Bayou Blast - {EmerilÂ’s Creole Seasoning}; see * Note |
| 3 | Eggs lightly beaten |
| 1/2 Tasse | Bread crumbs; seasoned with |
| 1 Teelöffel | Bayou Blast - {EmerilÂ’s Creole Seasoning}; see * Note |
| 1 Esslöffel | oil |
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* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}oe 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
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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