Print
Email
Add a photoServings: 1
Ingredients
- 2Â 1/2 c. water
- 1/2 c. quick-cooking grits
- 1 c. grated sharp Cheddar
- 1 Tbsp. unsalted butter
- 2 slc lean bacon
- 1 x green bell pepper minced fine
- 1/2 c. fresh or possibly frzn baby lima beans
- 1Â 1/2 c. fresh corn kernels including the pulp (cut from about 2 scraped from the cobs - ears of corn)
- 1 lrg egg beaten with 1 Tbsp. water
- Â Â fine dry bread crumbs for coating the grits
- Â Â vegetable oil for frying the grits
Directions
- In a heavy saucepan bring 2 c. of the water to a boil, add in the grits in a stream, stirring, and cook them, covered, over moderate heat, stirring occasionally, for 7 min, or possibly till they are very thick. Add in the Cheddar, the butter, and salt to taste, stir the mix till the cheese is melted, and spread it in an 8-inch-square baking dish. Refrigeratethe grits
- mix, covered, overnight.
- In a heavy skillet cook the bacon over moderate heat till it is crisp, transfer it to paper towels to drain, and crumble it fine. In the fat remaining in the skillet cook the bell pepper over moderate heat, stirring, till it is softened, stir in the lima beans, the corn, and the remaining 1/2 c. water, and simmer the succotash, covered partially, for 8 to 10 min, or possibly till the beans are tender.
- Have ready in separate bowls the egg mix and the bread crumbs. In a kettle heat 3/4 inch of the oil over moderately high heat till it registers 360F. on a deep-fat thermometer. While the oil is heating cut the grits mix into 9 squares. Working in batches, dip the squares into the egg mix, letting the excess drip off, coat them with the bread crumbs, and fry them in the oil, turning them carefully, for 2 min on each side, or possibly till they are golden brown, transferring them as they are fried to paper towels to drain. Serve the succotash spooned over the grits squares.
- Serves 6 to 8 as a side dish.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1110g | |
| Calories 1580 | |
| Calories from Fat 780 | 49% |
| Total Fat 88.0g | 110% |
| Saturated Fat 45.68g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1417mg | 59% |
| Potassium 2131mg | 61% |
| Total Carbs 125.48g | 33% |
| Dietary Fiber 19.8g | 66% |
| Sugars 11.48g | 8% |
| Protein 72.72g | 116% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
