Succotash on Fried Cheddar Grits

Try this Succotash on Fried Cheddar Grits recipe, or post your own recipe for Succotash on Fried Cheddar Grits

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Succotash on Fried Cheddar Grits Ingredients

2 1/2 c Water	1/2 c Fresh or frozen baby lima
1/2 c Quick-cooking grits	1 1/2 c Fresh corn kernels including
1 c Grated sharp cheddar	1 lg Egg beaten with 1 tablespoon
1 tb Unsalted butter	Fine dry bread crumbs for
2 sl Lean bacon	Vegetable oil for frying the
1 Green bell pepper; chopped

Instructions for Succotash on Fried Cheddar Grits

In a heavy saucepan bring 2 cups of the water to a boil, add the grits in a stream, stirring, and cook them, covered, over moderate heat, stirring occasionally, for 7 minutes, or until they are very thick. Add the Cheddar, the butter, and salt to taste, stir the mixture until the cheese is melted, and spread it in an 8-inch square baking dish. Chill the grits mixture, covered, overnight. In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it fine. In the fat remaining in the skillet cook the bell pepper over moderate heat, stirring until it is softened, stir in the lima beans, the corn, and the remaining 1/2 cup water, and simmer the succotash, covered partially, for 8 to 10 minutes, or until the beans are tender. Have ready in separate bowls the egg mixture and the bread crumbs. In a heavy skillet heat 3/4-inch of the oil over moderately high heat until it registers 360 degrees on a deep fat thermometer. While the oil is heating cut the grits mixture into 9 squares. Working in batches, dip the squares into the egg mixture, letting the excess drip off, coat them with the bread crumbs, and fry them in the oil, turning them carefully, for 2 minutes on each side, or until they are golden, transferring them as they are fried to paper towels to drain. Serve the succotash spooned over the grits squares. Yield: 6 to 8 as a side dish. Recipe by: Cooking Live Show #8952 Posted to MC-Recipe Digest V1 #786 by "Angele and Jon Freeman" on Sep 17, 1997

Main Ingredient: Cuisine: Uncategorized