Andouille Cheese Grit Cakes Recipe

• 1/4 c. Quick-cooking grits
• 1 Tbsp. Butter Salt to taste Freshly-grnd 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 tsp Bayou Blast - (Emeril"s Creole Seasoning) see * Note
• 3 x Large eggs lightly beaten
• 1/2 c. Bread crumbs seasoned with
• 1 tsp Bayou Blast - (Emeril"s Creole Seasoning) see * Note
• 1 Tbsp. Oil

1. In a saucepan bring 1 c. of water to a boil, whisk in grits and butter; season with salt and pepper.
2. Cook, stirring, just till thickened, about 3 min.
3. Stir in sausage and cheese and cook 3 min more.
4. Pour grits out into a buttered pie pan.
5. Set aside to cold and hard up.
6. Using a 2-inch biscuit cutter cut out 4 cakes.
7. Dredge cakes in seasoned flour, dip in egg wash, then dredge in bread crumbs, patting to make crumbs adhere.
8. Heat oil in a skillet, add in grit cakes and pan fry, turning once, till browned on both sides.
9. This recipe yields two 2-cake servings.

grits, butter salt, sausage, parmesan cheese, flour, eggs, bread crumbs, oil

Taken from cookeatshare.com/recipes/andouille-cheese-grit-cakes-65145 (may not work)