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.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
335
|
335
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 19 | 19 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 885 | 885 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
