Panko-Crusted Grits Patties

Ingredients

• 1.5 cups japanese breadcrumbs (panko)
• 1 large eggs lightly beaten
• 1 cup parmesan cheese freshly grated
• 2 teaspoons salt 
• 2 cups grits stone-ground uncooked

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• plastic wrap
• cutting board

Directions

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.
2. Remove from heat; stir in Parmesan cheese until melted.
3. Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes.
4. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.
5. Preheat oven to 42
6. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.
7. Whisk together egg and 2 Tbsp. water in a bowl.
8. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture.
9. Place grits patties on a baking sheet coated with cooking spray.
10. Bake at 425 for 25 minutes or until lightly browned.