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I'm on a low carb diet so I couldn't enjoy these, but my husband and sons thought they were delicious. I made the regular "shrimp" portion of a shrimp and grits recipe, and poured the shrimp and sauce over the patties. Everyone agreed that the grit portion was very "unique" and delicious and was better than having the shrimp sauce poured over regular or cheese grits.
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.
This is "puttin' on the grits" for sho! 10 stars and made for 123 Hit Wonders.
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!