Fried Grits Patties

Vicki in CT's Note:

Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage!

• Total Time: 24 hrs 3 mins
• Prep Time: 24 hrs
• Cook Time: 3 mins

Ingredients:

Serves: 8

Yield: 8.0 patties

• 1 ½ cups grits
• 5 cups water
• 3 tablespoons butter
• salt (to taste)
• ½ cup andouille sausage , finely diced
• 4 tablespoons cheddar cheese , shredded
• 1 tablespoon black pepper
• ¼ cup oil
• 1 cup flour
• 1 cup Italian seasoned breadcrumbs

Egg wash

• 1 egg
• ¾ cup milk

Directions:

1. In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
2. When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
3. The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
4. Heat oil in large skillet over medium high heat.
5. Prepare egg wash: Beat egg and milk together.
6. Dip patties into egg wash then flour then egg wash then bread crumbs.
7. Pan fry until golden.
8. Serve as side dish or under poached eggs.

Reviews

[YoungEngineer]

Wow! We rarely have grits in our house, but this recipe will change that. Hubby described it as "the best potato pancake ever" -- and then I informed him that it was made with grits, not potato. :) Instead of sausage, I crumbled 3 slices of cooked turkey bacon and I added some sauteed onion. Yum! I let it set up in a loaf pan in the fridge over night, then cut slices to bread (not as pretty as the circles, but it took up less fridge space). Served it with unsweetened apple sauce, which complimented the flavors perfectly.

[gailanng]

This is "puttin' on the grits" for sho! 10 stars and made for 123 Hit Wonders.

[Rinshinomori]

I'm in love with grits, especially the ones posted by Vicki. This is such a new experience for me not coming from a southern background, but grits as long as it's not too too rich would appeal to the Japanese. It hasn't been discovered in Japan yet, but watch out! This is a fabulous recipe full of flavor and so easy to put together. I only refrigerated for about 2 hours before frying and worked out fine. I was actually eating this right out the pan before it was put away in the cooler. Andouille sausage adds just the right amount of luxury to this dish. So So good! Thanks Vicki for posting another winner!