Try this Andouille-Cheese Grit Cakes recipe, or contribute your own.
Suggest a better description* 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. This recipe yields two 2-cake servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-113 broadcast 01-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (704g) | ||
Recipe Makes: 2 | ||
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Calories: 1820 | ||
Calories from Fat: 726 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.6g | 108 % | |
Saturated Fat 27.1g | 135 % | |
Monounsaturated Fat 30.3g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 1657.2mg | 510 % | |
Sodium 4860.9mg | 168 % | |
Potassium 1196.5mg | 31 % | |
Total Carbohydrate 177.6g | 52 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 166.4g | ||
Protein 93.4g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1820
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