| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce01 |
2 |
servings |
INGREDIENTS
| 1/4 |
c |
Quick-cooking grits |
| 1 |
tb |
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 |
ts |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 3 |
|
Eggs; lightly beaten |
| 1/2 |
c |
Bread crumbs; seasoned with |
| 1 |
ts |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 1 |
tb |
Oil |
INSTRUCTIONS
* 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 - 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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