Fried Grits Boats
Yield 1 - 2 inch Hotel Pan
2 CUPS QUICK GRITS
8 CUPS WATER
1 TSP SALT
1/2 LB FINELY DICED ANDOUILLE SAUSAGE
1/4 BUNCH FINELY DICED SHALLOTS
1/4 BUNCH FINELY CHOPPED FRESH PARSLEY
Dry Batter Mix
1 CUP WHITE FLOUR
1 CUP CORN FLOUR
1 TBSP GRANULATED GARLIC
1 TBSP WHITE PEPPER
Wet Batter Mix
4 LARGE EGGS
1 CUP MILK
2 TSP LOUISIANA HOT SAUCE
4 CUPS BREAD CRUMBS or PANKO BREAD CRUMBS
2 QUARTS PEANUT OIL (For Deep Frying)
Cook grits as per package directions, when done fold in andouille, shallots and parsley. Before the grits completely cook and are still in a liquid state; spoon them into a buttered 2" hotel pan to about a depth of 1/2 to 3/4 inch. Allow grits to refrigerate over night. Cut a piece of wax paper larger than the hotel pan, place the paper over the pan and turn upside down while holding in place the wax paper. Grits will fall onto paper in one molded piece. Use a cookie cutter of any shape, or cut your own design to make individual 4-5 ounce sized servings.
Dredge grits boats through dry batter, dip in wet batter, then roll in bread crumbs.
Fry grits boats at 350F until the boats are cooked through, try to turn only
once, constant movement may break up boat.
Store on a warmed serving tray, serve with grillards or other Creole delicacies.
Grits are a favorite Southern dish. For many years they were only considered for breakfast, now we serve them proudly for buffet dinners and parties.
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Contact us for further details....ChefEmile@CustomCatering.net
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504)-329-1344
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Revised: January 11, 2017
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