Panko-Crusted Grits Patties

• 2 cups uncooked stone-ground grits
• 2 teaspoons salt
• 1 cup freshly grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 1/2 cups Japanese breadcrumbs (panko)
• 1/4 to 1/2 tsp. ground red pepper (optional)
• Vegetable cooking spray

1. Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.
2. Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.
3. Preheat oven to 425u0b0. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.
4. Whisk together egg and 2 Tbsp. water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.
5. Bake at 425u0b0 for 25 minutes or until lightly browned.

stoneground grits, salt, parmesan cheese, egg, japanese breadcrumbs, ground red pepper, vegetable cooking spray

Taken from www.myrecipes.com/recipe/panko-crusted-grits-patties (may not work)