Recipe by Impera_Magna
Serve fried grits like polenta, with a topping, or as a side dish. Posted for Cookgirl! (Passive cook time is for cooling and chilling grits before frying)
Top Review by COOKGIRl
This is almost exactly how grits are prepared in a local restaurant in my town. The only difference being a combination of butter and oil is used and then the slices are lightly dredged in coarse cornmeal. (That's what the chef at the restaurant does.) Served with eggs, bacon and toast. You can keep your Egg McMuffins. Thank you for posting the recipe.
Directions See How It's Made
- 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 like mush, about 15 to 20 minutes.
- Pour the hot grits onto a large plate to make a layer about 3/4-inch deep.
- Cover and let stand to cool, then refrigerate to chill thoroughly.
- When the grits are cold and firm, cut into rectangular pieces.
- Dredge the grits pieces with flour, shaking off excess flour.
- Heat the oil to a depth of 1/2-inch in a heavy skillet.
- Fry grits pieces until golden brown on both sides, about 4 to 5 minutes total.
- Drain on paper towels and sprinkle with salt.
- Serve hot.