I'm writing in purple today rather than the blue I usually use because I am still celebrating LSU's win against the Gators last night. What a great game! And because of that game I have a headache today, you know the kind, from too much $2 Abita beer.
- 1/2 lb. andouille sausage finely chopped
- 2 cloves garlic minced
- 1 Tbs. Tony Chachere's creole seasoning
- 1 Tbs. fresh chopped parsley
- 2 cups quick cooking white grits
- 4 1/2 cups 2 % milk
- 1 1/2 cups havarti
- 2 eggs beaten
- 2 cups panko
- flour for dredging
- oil for frying
Heat pot over medium heat and saute andouille until the fat starts to render. Add garlic and cook 2 minutes. Add butter, milk, creole seasoning and parsley. Bring to a boil and add grits. Let simmer for a bout 5 minutes and transfer to a 9x13 glass baking dish. Let firm up in the fridge for about 20 minutes. Cut in desired shape, dredge in flour, egg then panko and fry in a skillet over med. heat.