Ingredients Jump to Instructions ↓

  1. 1/4 cup quick-cooking grits

  2. 1 tablespoon butter Salt and pepper

  3. 1/2 cup cooked, crumbled Andouille sausage (about 6 ounces uncooked)

  4. 1/2 cup grated Parmesan cheese

  5. 1/4 cup flour seasoned with

  6. 3 eggs, lightly beaten

  7. 1/2 cup bread crumbs seasoned with

  8. 1 teaspoon Creole spice

  9. 1 tablespoon oil

Instructions Jump to Ingredients ↑

  1. 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. Transfer to a baking sheet and bake in oven with quail until hot. Yield : 2 servings


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