| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cajun |
May 1994 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Water |
| 3/4 |
c |
Quick-cook grits |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Finely chopped tasso; (Cajun-cured smoked |
|
|
; pork), about |
|
|
; 2ounces |
|
|
All-purpose flour for dredging |
| 2 |
lg |
Eggs beaten with 2 tablespoons water |
|
|
Unseasoned fine dry bread crumbs for |
|
|
; dredging |
|
|
Oil for frying |
INSTRUCTIONS
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 1/2-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 1 1/2 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
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