Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Quick-cooking grits
   1      tablespoon    Butter
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
     1/2  cup           Cooked, crumbled Andouille sausage
                        (about 6 ounces uncooked)
     1/2  cup           Grated Parmesan cheese
     1/4  cup           Flour -- seasoned with
   1      teaspoon      Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note
   3                    Eggs -- lightly beaten
     1/2  cup           Bread crumbs -- seasoned with
   1      teaspoon      Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note
   1      tablespoon    Oil

Preparation:

* 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 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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-113 broadcast 01-06-1997) Formatted for MasterCook by MR MAD, aka Joe Comiskey - 02-15-1997