Andouille-Cheese Grit Cakes

Grrrrrgh!
Course : Cajun
From: HungryMonster.com
Serves: 2 cakes
 

Ingredients:

1/4 cup Quick-cooking grits
1 tablespoon Butter
1 teaspoon salt -- to taste
1 teaspoon Freshly-ground black pepper -- to taste
1/2 cup Cooked, crumbled Andouille sausage
1/2 cup Grated Parmesan cheese
1/4 cup Flour -- seasoned with
1 teaspoon Bayou Blast - {Emeriles Creole Seasoning} -- see * Note
3 large eggs -- lightly beaten
1/2 cup Bread crumbs -- seasoned with
1 teaspoon Bayou Blast - {Emeriles Creole Seasoning} -- see * Note
1 tablespoon Oil
 

Preparation:

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection. In a saucepan bring 1 cup of water to a boil, whisk in grits and butter; season with salt and pepper. Cook, stirring, just until thickened, about 3 minutes. Stir in sausage and cheese and cook 3 minutes more. Pour grits out into a buttered pie pan. Set aside to cool and firm 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 grit cakes and pan fry, turning once, until browned on both sides. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-113 broadcast 01-06-1997) Formatted for MasterCook by MR MAD, aka Joe Comiskey - 02-15-1997