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Ingredients
- 1/4 c. Quick-cooking grits
- 1 Tbsp. Butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Cooked, crumbled Andouille sausage
- Â Â (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
Directions
- In a saucepan bring 1 c. of water to a boil, whisk in grits and butter; season with salt and pepper. Cook, stirring, just till thickened, about 3 min. Stir in sausage and cheese and cook 3 min more. Pour grits out into a buttered pie pan. Set aside to cold and hard 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 in grit cakes and pan fry, turning once, till browned on both sides.
- This recipe yields two 2-cake servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 2 servings | |
| Calories 771 | |
| Calories from Fat 425 | 55% |
| Total Fat 47.72g | 60% |
| Saturated Fat 17.87g | 71% |
| Trans Fat 0.18g | |
| Cholesterol 395mg | 132% |
| Sodium 1158mg | 48% |
| Potassium 414mg | 12% |
| Total Carbs 49.87g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.83g | 2% |
| Protein 34.55g | 55% |
