Succotash On Fried Cheddar Grits
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
In a heavy saucepan bring 2 cups of the water to a boil, add the grits in a stream, stirring, and cook them, covered, over moderate heat, stirring occasionally, for 7 minutes, or until they are very thick
2
Add the Cheddar, the butter, and salt to taste, stir the mixture until the cheese is melted, and spread it in an 8-inch-square baking dish
3
Chill the grits mixture, covered, overnight
4
In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it fine
5
In the fat remaining in the skillet cook the bell pepper over moderate heat, stirring, until it is softened, stir in the lima beans, the corn, and the remaining 1/2 cup water, and simmer the succotash, covered partially, for 8 to 10 minutes, or until the beans are tender
6
Have ready in separate bowls the egg mixture and the bread crumbs
7
In a kettle heat 3/4 inch of the oil over moderately high heat until it registers 360°F
8
On a deep-fat thermometer
9
While the oil is heating cut the grits mixture into 9 squares
10
Working in batches, dip the squares into the egg mixture, letting the excess drip off, coat them with the bread crumbs, and fry them in the oil, turning them carefully, for 2 minutes on each side, or until they are golden, transferring them as they are fried to paper towels to drain
11
Serve the succotash spooned over the grits squares
12
In a heavy saucepan bring 2 cups of the water to a boil, add the grits in a stream, stirring, and cook them, covered, over moderate heat, stirring occasionally, for 7 minutes, or until they are very thick
13
Add the Cheddar, the butter, and salt to taste, stir the mixture until the cheese is melted, and spread it in an 8-inch-square baking dish
14
Chill the grits mixture, covered, overnight
15
In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it fine
16
In the fat remaining in the skillet cook the bell pepper over moderate heat, stirring, until it is softened, stir in the lima beans, the corn, and the remaining 1/2 cup water, and simmer the succotash, covered partially, for 8 to 10 minutes, or until the beans are tender
17
Have ready in separate bowls the egg mixture and the bread crumbs
18
In a kettle heat 3/4 inch of the oil over moderately high heat until it registers 360°F
19
On a deep-fat thermometer
20
While the oil is heating cut the grits mixture into 9 squares
21
Working in batches, dip the squares into the egg mixture, letting the excess drip off, coat them with the bread crumbs, and fry them in the oil, turning them carefully, for 2 minutes on each side, or until they are golden, transferring them as they are fried to paper towels to drain
22
Serve the succotash spooned over the grits squares