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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
0.25 Teaspoons of Salt
1.25 Cups of uncooked quick cooking grits
1.0 Cups of shredded extra sharp cheddar cheese
1.0 Cups of shredded Monteray Jack Cheese
0.75 Cups of shredded Parmesan cheese
0.33 Cups of flour
3.0 of large egges lightly beaten
1.0 Cups of fine dry breadcrumbs
Instructions
Bring 4 cups of water and salt to a boil in a large saucepan over medium-high heat; gradually stir in grits, and return to a boil. Reduce heat to low and simmer stirring occasionally 8-10 minutes or until thickened. Remove from heat; add cheese, stirring until melted. Pour mix into a lightly greased 15 x 10 inch jelly roll pan. Cover and chill 2 hours. Cut into 32 squares; dredge in flour, dip in egg and dredge in breadcrumbs. Cook 8 squares in 1 tablespoon hot oil in a large non stick skillet over medium heat 4-5 minutes on each side or until golden. Repeat procedure with remainingn squares. keep warm at 200 degrees in oven. Garnish with salsa, sour cream or cilantro.