5 1/3 c boiling water
3 Tbsp butter
salt to taste
1 c Andouille sausage, diced
1/2 c cheddar cheese, shredded
1/2 tsp black pepper
1 tsp garlic powder
2 green onions, chopped
1/4 c oil for frying
1 c flour
1 c Italian bread crumbs
EGG WASH:
1 egg
3/4 c milk
(use more as needed depending on the size of patty you make)
In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. When cooked remove from heat and stir in sausage, cheese, green onions, garlic powder and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator. The next morning use a round cookie cutter to cut circles. Heat oil in large skillet over medium high heat. Prepare egg wash: Beat egg and milk together. Dip patties into egg wash then flour then egg wash then bread crumbs. Pan fry until golden. Drain on a paper towel lined plate.