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Photo: Tina Cornett; Styling: Lindsey Ellis Beatty Photo by: Photo: Tina Cornett; Styling: Lindsey Ellis Beatty

Panko-Crusted Grits Patties

Southern Living SEPTEMBER 2009

  • Yield: Makes 6 servings
  • Cook time:50 Minutes
  • Prep time:20 Minutes
  • Other:2 Hours, 15 Minutes

Ingredients

  • 2 cups uncooked stone-ground grits
  • 2 teaspoons salt
  • 1 cup freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 1/2 cups Japanese breadcrumbs (panko)
  • 1/4 to 1/2 tsp. ground red pepper (optional)
  • Vegetable cooking spray

Preparation

1. Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.

2. Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.

3. Preheat oven to 425°. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.

4. Whisk together egg and 2 Tbsp. water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.

5. Bake at 425° for 25 minutes or until lightly browned.

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Panko-Crusted Grits Patties recipe

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