Recipe - Andouille-Cheese Grit Cakes

One fourth cup Quickcooking grits
1 tablespoon Butter
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Cooked; crumbled Andouille
sausage
(about 6 ounces uncooked)
One half cup Grated Parmesan cheese
One fourth cup Flour; seasoned with
1 teaspoon Bayou Blast {Emeril’s
Creole Seasoning}; see *
Note
3 Eggs; lightly beaten
One half cup Bread crumbs; seasoned with
1 teaspoon Bayou Blast {Emeril’s
Creole Seasoning}; see *
Note
1 tablespoon Oil

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” recipe
which is included in this collection.

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 2inch 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.
This recipe yields two 2cake