Fried Garlic Grits Recipe Epicuriouscom

CRESCENT MOON'S GRIDDLE-FRIED GRITS

Steps:

• Prepare seasoning blend. In a small bowl, combine salt, black pepper, thyme, garlic powder and red pepper. Set aside.
• In a skillet, melt butter. Saute onions until softened. Set aside.
• Bring grits and water to a slow boil and cook until thickened and soft. Add onion, cheddar/Jack, mozzarella and American cheeses and stir until cheeses melt. Add reserved seasoning blend and Cajun seasoning. Pour into a loaf pan lined with plastic wrap and cool overnight in refrigerator.
• Remove from mold and slice into 3/4- to 1-inch thick slices. Heat a griddle over medium-high heat and spray with nonstick cooking spray or lightly grease with butter. Cook grits 2 to 3 minutes per side until heated through. Put about 1 1/2 tablespoons of cheddar cheese on the griddle and place the hot grits on top. Cook until the cheese forms a crust.

FRIED CHICKEN THIGHS WITH CHEESY GRITS

Steps:

• Chicken:
• Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
• Grits:
• Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
• Frying and assembly:
• Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
• Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
• Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
• Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
• Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.

FRIED GARLIC

Steps:

• Preheat the oven to 250F. Line a baking sheet with paper towels.
• In a food processor, pulse the garlic until finely minced.
• Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
• While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350F (use a thermometer).
• Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.

FRIED GRITS WITH RED PEPPER SAUCE

Steps:

• Combine first 4 ingredients in heavy medium saucepan. Whisk to blend. Bring to boil, whisking often. Reduce heat to medium; cook until creamy, whisking often, about 15 minutes. Add cheddar cheese, chives and hot sauce; whisk until cheese melts. Season with salt and pepper. Pour into 9 x 5 x 2 1/2-inch metal loaf pan. Cover; chill until firm, 6 hours or overnight.
• Run sharp knife around pan sides to loosen grits. Turn out onto work surface. Cut into 1/2-inch-thick slices.
• Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Working in batches, add sliced grits; cook until brown, adding more butte as necessary, about 5 minutes per side.
• Divide grit slices among 8 plates. Spoon sauce over. Top with goat cheese.

GRITS

Steps:

• Bring the milk and water to a boil in a 4-cup heavy pot. Lower the heat, and sprinkle the grits into the simmering liquid, stirring all the time until the liquid is absorbed. Cook slowly over low heat, stirring frequently, scraping the grits up from the bottom of the pan and adding a little water if they are sticking. After 20 minutes, they should be done. Salt to taste, stir in a tablespoon or more of the cream, and spoon up the portion you plan to eat right away, reserving the rest. Float a little butter on top.
• First fry up two strips of bacon in a medium skillet. When it is evenly browned, remove the bacon to drain on a paper towel, leaving the fat in the pan. Scoop up the leftover grits, and form them into 2 hamburgerlike patties. Spread some flour on wax paper, season with a little salt and pepper, and dredge the grits cakes on both sides. Meanwhile, heat up the reserved bacon fat with about 2 teaspoons butter. When it is sizzling, lay in the grits cakes and cook until brown on both sides. Enjoy with warm maple syrup poured on top, and the bacon alongside.

GARLIC GRITS CASSEROLE

Steps:

• Preheat the oven to 350°F. Grease a 9 × 12 × 2-inch casserole dish.
• Cook the grits in the boiling water with the salt until thickened, about 5 minutes. Add the garlic cheese and butter to the hot grits and stir until melted and incorporated. Beat the eggs and add the milk to the beaten eggs. Slowly stir the egg mixture into the grits. Pour the mixture into the prepared dish. Pour the melted butter over the cornflakes and stir to distribute the butter. Sprinkle the crumb mixture on top of the grits. Bake for 45 minutes.
• Even non-grits-lovers should try this recipe from my mother-in-law, Blanche Bernard.