Esta es una exhibición prevé de cómo se va ver la receta de 'Andouille Cheese Grit Cakes' imprimido.

Receta Andouille Cheese Grit Cakes
by Global Cookbook

Andouille Cheese Grit Cakes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 2

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. Heat oil in a skillet, add in grit cakes and pan fry, turning once, till browned on both sides.
  4. This recipe yields two 2-cake servings.