Barbecue Beef Brisket Over Parmesan Grit Cakes
Wine Recommendation
Beringer Bros. Bourbon Barrel Aged Cabernet Sauvignon
Ingredients
- 1 (32-oz) carton chicken broth
- 2 cups quick-cooking grits
- ¾ cup shredded Parmesan cheese
- 2 large eggs, lightly beaten
- 1 lb fully cooked sliced beef brisket, coarsely chopped
- ½ (18-oz) bottle barbecue sauce
- 4 green onions, sliced
Instructions
- Bring broth to a boil in a large saucepan; slowly whisk in grits. Reduce heat, cover and simmer until grits are very thick.
- Stir in cheese. Whisk in beaten eggs until blended. Pour into a greased 13- x 9-inch pan. Chill at least 4 hours.
- Preheat oven to 425°F. Cut firm grits into 2-inch rounds, and place on a greased rimmed baking sheet. Spray tops of grit cakes with cooking spray. Bake 15 minutes or until golden brown.
- Heat brisket according to package directions; toss with desired amount of barbecue sauce. Spoon brisket over grit cakes; sprinkle with onions.
