| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce01 | 2 | Servings | |
INGREDIENTS
| 1/4 | c | Quick-cooking grits |
| 1 | T | Butter |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | c | Cooked, crumbled Andouille |
| sausage | ||
| about 6 ounces uncooked | ||
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Flour, seasoned with |
| 1 | t | Bayou Blast – {Emerils |
| Creole Seasoning} see * | ||
| Note | ||
| 3 | Eggs, lightly beaten | |
| 1/2 | c | Bread crumbs, seasoned with |
| 1 | t | Bayou Blast – {Emerils |
| Creole Seasoning} see * | ||
| Note | ||
| 1 | T | Oil |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils 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 -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3826
Calories From Fat: 2613
Total Fat: 294.6g
Cholesterol: 1403.4mg
Sodium: 10013.6mg
Potassium: 238.2mg
Carbohydrates: 72.9g
Fiber: 2.1g
Sugar: 2.4g
Protein: 231.3g