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Andouille-Cheese Grit Cakes

Cuisine: Cajun
Type: Meat, Pork
Courses: Dessert
Serves: 2 people

Recipe Ingredients

1/4 cup 59mlQuick-cooking grits
1 tablespoon 15mlButter
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlCooked, crumbled Andouille sausage (about 6 ounces uncooked)
1/2 cup 73g / 2.6ozGrated Parmesan cheese
1/4 cup 15g / 0.5ozFlour - seasoned with
1 teaspoon 5mlBayou Blast - {Emeril's Creole Seasoning} - see * hints
3   Eggs - lightly beaten
1/2 cup 73g / 2.6ozBread crumbs - seasoned with
1 teaspoon 5mlBayou Blast - {Emeril's Creole Seasoning} - see * hints
1 tablespoon 15mlOil

Recipe Instructions

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.


See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-113 broadcast 01-06-1997) - Downloaded from their Web-Site -


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