Fried Grits Recipes

FRIED GARLIC GRITS

Steps:

• Line a lightly oiled 13- by 9- by 2-inch baking pan lengthwise with a 24-inch-long sheet of wax paper, letting excess hang over ends.
• Bring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, then slowly stir in grits. Reduce heat and cook at a bare simmer, covered, stirring frequently, until thickened, about 40 minutes. Remove lid and simmer grits, stirring frequently, until very thick and tender, 10 to 15 minutes. Cool grits in pot 10 minutes, then pour into lined baking pan, smoothing top, and cool completely. Chill grits, covered with plastic wrap, until firm, at least 3 hours.
• Discard plastic wrap and transfer grits on wax paper to a work surface, then pat dry with paper towels. Cut grits into 8 (4 1/2- by 3 1/4-inch) rectangles, then diagonally halve each rectangle to form 2 triangles.
• Put flour, eggs, and bread crumbs in separate shallow dishes. Dredge a grits triangle in flour, knocking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs. Transfer coated triangle to a large baking sheet. Coat remaining triangles in same manner.
• Preheat oven to 300°F.
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry triangles in 4 batches, stirring gently, until crisp and golden brown, 1 to 2 minutes, then transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep grits hot on a rack set in a baking pan in oven while frying other batches.
• *Available at specialty foods shops and Hoppin' John's (800-828-4412; hoppinjohns.com).

FRIED GRITS PATTIES

Steps:

• In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
• When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
• The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
• Heat oil in large skillet over medium high heat.
• Prepare egg wash: Beat egg and milk together.
• Dip patties into egg wash then flour then egg wash then bread crumbs.
• Pan fry until golden.
• Serve as side dish or under poached eggs.

FRIED GRITS

Steps:

• Add water and salt to a saucepan; bring to a boil; stir in grits.
• Cook grits until done, following the package directions.
• Remove saucepan from heat.
• Add in bacon and 1 tablespoon butter; stir until the butter melts.
• Pour grits into a greased 8 1/2 x 4 1/2 inch loafpan.
• Cool; cover and chill in the refrigerator overnight.
• Remove grits by turning the pan over; cut loaf into 1/2 inch slices.
• Melt remaining 1/4 cup butter in a large fry pan.
• Fry slices over medium heat for 5-7 minutes or until lightly browned, turning once.

EASY FRIED GRITS CAKES

Steps:

• Gather the ingredients.
• Bring the water and salt to a boil in a large, heavy saucepan. Add the grits and continue to simmer, stirring constantly, over medium heat until the grits are cooked and thick, or about 15 to 20 minutes. If too thick, add a little more boiling water, 1 spoonful at a time.
• Pour the hot grits onto a large plate or medium baking sheet to make a layer about 3/4 inch deep. Cover and let stand to cool, then refrigerate for 30 minutes to 1 hour to chill thoroughly.
• When the grits are cold and firm, use biscuit cutters the size of your choice to cut rounds. Or cut them into rectangular pieces with a sharp knife. The rectangles ensure the total usage of the mixture.
• Dredge the grits pieces with flour, shaking off any excess flour. Reserve.
• Heat about 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat. Fry the grits cakes until golden brown on both sides, about 2 1/2 minutes per side.
• Drain on paper towels and sprinkle with salt to taste.
• Garnish with the chives, if using, and serve hot.

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.