Smothered Turkey Steaks with Panko Grits Patties

• 1 cup Uncooked Stone Ground Grits
• 1 teaspoon Salt
• 1/2 cups Shredded Parmesan Cheese
• 1 whole Egg
• 1 cup Panko Bread Crumbs
• 1/2 teaspoons Red Pepper Flakes
• 2 pounds Ground Turkey (not White Meat)
• 23 cups Grated Onion
• 4 cloves Garlic, Minced
• 1 cup Panko Bread Crumbs
• 1/2 cups Olive Oil
• 1 teaspoon Black Pepper
• 6 cups Low Sodium Chicken Broth
• 1/2 cups Flour, Plus More As Necessary

1. For the Panko Crusted Grits Patties:
2. Bring grits, salt, and 3 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly.
3. Reduce heat to low; simmer, stirring frequently, 20-25 minutes or until the grits are very thick.
4. Remove from heat; stir in Parmesan cheese until melted.
5. Spoon grits into a 13x9 inch rectangle baking dish lined with plastic wrap; spread in an even layer.
6. Cool 15 minutes.
7. Place a dry paper towel over grits, cover, and chill 2 hours until very firm.
8. Preheat oven to 425 degrees (F).
9. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 8 squares.
10. Whisk together egg and 2 Tablespoons of water in a shallow bowl, such as a pie pan.
11. Combine panko and red pepper in a separate shallow dish.
12. Dip grits patties into egg wash; dredge in panko, and place patties on a greased baking sheet.
13. Sprinkle any leftover panko on top of the patties.
14. Bake for 25 minutes, flipping halfway through baking time, until golden brown and crispy.
15. For the Smothered Turkey Steaks:
16. Mix together turkey, onion, garlic, panko, olive oil, and black pepper.
17. Form the mixture into 8 large patties, 1/2 inch thick.
18. Scoop out about 1/4 cup flour into a shallow dish, and dredge each patty in the flour on both sides.
19. Heat a large skillet on high until it starts to smoke.
20. Brown each patty on the dry skillet for just 1 minute on each side, so that they are seared but not cooked through.
21. Remove patties from pan, and add 1/2 cup chicken broth to the pan.
22. Reduce heat to medium-low, and use a whisk to scrape up any seared turkey juice that got stuck to the pan.
23. Return 4 patties to the pan, cook for about 5 minutes on each side until cooked through.
24. Repeat with the rest of the patties.
25. Once the turkey steaks are fully cooked, remove them to a plate and place in your oven on its lowest heat setting to keep them warm.
26. Add the rest of the broth to the pan, and bring to a boil.
27. Whisk in remaining flour, one tablespoon at a time, letting the mixture boil down in between additions, until it reaches the consistency of gravy.
28. To Assemble:
29. Place one Panko Grits Patty on a plate.
30. Place a Turkey Steak on top, and smother the whole thing with gravy.

ground grits, salt, parmesan cheese, egg, bread crumbs, red pepper, ground turkey, onion, garlic, bread crumbs, olive oil, black pepper, chicken broth, flour

Taken from tastykitchen.com/recipes/main-courses/smothered-turkey-steaks-with-panko-grits-patties/ (may not work)