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Name: Tasso Grits Batons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; 2ounces; 1/2 c Finely chopped tasso;; All-purpose flour for; ; dredging; 2 tb Unsalted butter; Unseasoned fine dry bread; Oil for frying; 3/4 c Quick-cook grits; 3 c Water; ; pork), about; 2 lg Eggs beaten with 2

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INGREDIENTS

; 2ounces
1/2 c Finely chopped tasso;
All-purpose flour for
; dredging
2 tb Unsalted butter
Unseasoned fine dry bread
Oil for frying
3/4 c Quick-cook grits
3 c Water
; pork), about
2 lg Eggs beaten with 2

Servings

INSTRUCTIONS

In a 2-quart heavy saucepan bring water to a boil. Add grits in a stream, stirring, and cook, covered, over moderately low heat, stirring occasionally, 5 minutes, or until thickened. Stir in butter, tasso, and salt to taste and spread grits in baking dish, 13 by 19 by 2 inches. Cool grits and chill, covered, overnight. Grits may be made 2 days ahead and kept chilled, covered. Have flour, eggs, and bread crumbs ready in separate shallow dishes. Cut grits into twenty-four 4-by 1/2-inch batons and dredge in flour. Dip batons in eggs and dredge in bread crumbs. Batons may be prepared up to this point 8 hours ahead and kept chilled, uncovered, on a baking sheet. In a deep skillet or heavy kettle heat 1 1/2 inches oil to 375F. on a deep-fat thermometer and fry batons in batches, turning, until golden, about 1 minute. Transfer batons with a slotted spoon to paper towels to drain. Serves 6. Gourmet May 1994

NOTES

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Tasso Grits Batons

; 2ounces
1/2 c Finely chopped tasso;
 All-purpose flour for
 ; dredging
2 tb Unsalted butter
 Unseasoned fine dry bread
 Oil for frying
3/4 c Quick-cook grits
3 c Water
 ; pork), about
2 lg Eggs beaten with 2

In a 2-quart heavy saucepan bring water to a boil. Add grits in a stream,  stirring, and cook, covered, over moderately low heat, stirring  occasionally, 5 minutes, or until thickened. Stir in butter, tasso, and  salt to taste and spread grits in baking dish, 13 by 19 by 2 inches. Cool  grits and chill, covered, overnight. Grits may be made 2 days ahead and  kept chilled, covered.    Have flour, eggs, and bread crumbs ready in separate shallow dishes. Cut  grits into twenty-four 4-by 1/2-inch batons and dredge in flour. Dip batons  in eggs and dredge in bread crumbs. Batons may be prepared up to this point  8 hours ahead and kept chilled, uncovered, on a baking sheet.    In a deep skillet or heavy kettle heat 1 1/2 inches oil to 375F. on a  deep-fat thermometer and fry batons in batches, turning, until golden,  about 1 minute. Transfer batons with a slotted spoon to paper towels to  drain.    Serves 6.    Gourmet May 1994

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Nutrition

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Serving Size: 1 Serving (554g)
Recipe Makes: 1 servings

Calories: 1469
Calories from Fat: 1469 (100%)

Amt Per Serving		% DV

	Total Fat 166.2g	222 %
	Saturated Fat 89.8g	449 %
	Monounsaturated Fat 52.2g
	Polyunsanturated Fat 13.3g
Cholesterol 366.4mg		113 %
Sodium 29.4mg		1 %
Potassium 44.5mg		1 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 1.4g		2 %
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.

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Calories per serving: 1469

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