Recipe: Fried Grits

Yes, you read that title correctly. Fried Grits. The formerly butter-loving Paula Deen would be proud.

Here in the deep South, we like most foods fried. Chicken, porkchops, bologna, potatoes, even vegetables (fried okra, anyone?). A new one for me, though, is fried grits. My step-dad, Mike, mentioned these to me when we were at my grandparents last week. Because I was going to spend a night at their house the following day, we decided we would make them so I could give them a try.

And, as most of my recipes usually are, these are inexpensive and easy!

First, make a pot of grits according to the package (yellow grits have a stronger corn flavor than white. Use whichever you prefer!). Line a loaf pan with plastic wrap, and when the grits have cooled, pour them into the pan. Refrigerate overnight.

When you remove them from the refrigerator and from the pan/plastic wrap, they will keep their shape, allowing you to easily slice the grits.

Heat a skillet, medium to medium-high heat, and melt a couple of tablespoons of butter (we tried both butter and vegetable oil. My mom preferred the oil - crunchier - while Mike and I preferred the butter - better flavor).

In a bowl, whisk 3 eggs. In a separate bowl, pour some all-purpose flour with some salt and pepper for seasoning. You will be using these to coat the grit slices before placing in the pan. We double coated them for a thicker crust!

Start by coating in egg, and then dredging through the flour. Repeat for a second coat. Then, place in your heated skillet.

When the bottom side is browned to your satisfaction, use a spatula and flip them over to brown the other side.

Here is a comparison of the butter (darker in color) vs. the oil (crunchier in texture).

Fried in butter.

Fried in oil.

Sprinkle with a touch of salt, and they're done!

What do you think? Is this something you would try? If you're on the fence, let me just tell you these were DELISH. And you totally should. Just trust me, ok?


Until next time - -