Fried Cheese Grits Recipes

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FRIED GRITS PATTIES



Fried Grits Patties image

Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage!

Provided by Vicki in CT

Categories     Breakfast

Time P1DT3m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups grits
5 cups water
3 tablespoons butter
salt (to taste)
1/2 cup andouille sausage, finely diced
4 tablespoons cheddar cheese, shredded
1 tablespoon black pepper
1/4 cup oil
1 cup flour
1 cup Italian seasoned breadcrumbs
1 egg
3/4 cup milk

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.

Nutrition Facts : Calories 360.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 41.8, Sodium 349.1, Carbohydrate 47, Fiber 2.7, Sugar 1.1, Protein 8.5

FRIED CHICKEN THIGHS WITH CHEESY GRITS



Fried Chicken Thighs with Cheesy Grits image

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Provided by Alison Roman

Categories     Bon Appétit     Chicken     Dinner     Hominy/Cornmeal/Masa     Kid-Friendly     Cheese     Kale     Leafy Green     Buttermilk     Parmesan     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 servings

Number Of Ingredients 27

Chicken:
1 1/2 cups buttermilk
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 pound skinless, boneless chicken thighs
Grits:
Kosher salt
1 1/2 cups white grits (not instant)
4 ounces cream cheese
2 ounces finely grated Parmesan
Freshly ground black pepper
Frying and assembly:
2 cups all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 teaspoons kosher salt, plus more
2 cups vegetable oil
2 tablespoons unsalted butter
2 bunches kale, or Swiss chard, ribs and stems removed, leaves torn into 2" pieces
Freshly ground black pepper
1 tablespoon distilled white vinegar
1 tablespoon hot pepper jelly, plus more for serving
Special equipment:
A deep-fry thermometer

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 CHEESE GRITS



Fried Cheese Grits image

"Fried" and "Grits" are two words that every true Southern cook uses regularly. Combine them, and you get a Southern version of New England's "Fried Cornmeal Mush" that brunch guests will love. Or, start them in the morning from leftover breakfast grits and serve them for supper. Either way, cooking them in bacon grease is...

Provided by Susan Feliciano

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 8

2 c leftover cheese grits *or* make some grits with the following:
THE GRITS
2 c boiling salted water
2/3 c quick grits
1/2 c shredded cheese, any type
THE FRYING
1/4 c bacon grease or butter
salt and pepper

Steps:

  • 1. If you are starting from scratch, stir uncooked grits slowly into the boiling salted water over medium heat. Simmer grits 4-5 minutes until thickened.
  • 2. Stir in the grated cheese until well blended and grits are uniform in color.
  • 3. Spoon the grits into a greased square cake pan and smooth the top so it's all even. (If you are using leftover cheese grits, just press them flat into the cake pan.) Cover with foil and refrigerate overnight.
  • 4. When grits are solid and cold, press a paper towel over the top to soak up any condensation. Cut into 9 to 12 squares.
  • 5. Fry the squares in two to three batches. Heat about a third of the bacon grease or butter in a heavy skillet over medium heat (cast iron works best). Do not get the pan too hot. Also, use a spatter screen, because bacon grease really pops! Add more bacon grease for each batch.
  • 6. Fry the squares of grits for about 5 to 6 minutes per side, until lightly browned. Flip over carefully to fry the other side. Remove to a napkin-lined serving plate and sprinkle with salt and pepper.

PERFECT AIR FRYER CHEESE GRITS RECIPE



Perfect Air Fryer Cheese Grits Recipe image

If you haven't had Cheese Grits before, you're missing out on a southern delicacy! These grits are savory, delicious and are made easily in your air fryer!

Provided by URVASHI PITRE

Categories     Breakfast / Brunch     Side Dishes

Time 17m

Number Of Ingredients 7

3/4 cup hot water
2/3 cup instant grits (2 packages)
1 Eggs (beaten)
1 tablespoon butter (melted)
2 teaspoons minced garlic
1/2-1 teaspoon red pepper flakes
1 cup shredded sharp cheddar cheese (or jalapeno jack cheese (4 ounces))

Steps:

  • In a 6-inch heatproof pan, mix together thewater, grits, beaten egg, butter, garlic, and red pepper flakes and mix well. Fold in the shredded cheese. You will have a soupy mixture.
  • Place the pan in the air fryer basket.
  • Set the airfryer to 400°F for 10-12 minutes until the grits have cooked and a knife inserted near the center comes out clean. Let stand for 5 minutes before serving to allow the grits to thicken.
  • If you want to make these in the oven, cook at 400F for 15-18 minutes, until a knife inserted near the center emerges clean. Let stand for 5 minutes before serving to allow the grits to thicken.

Nutrition Facts : Calories 167 kcal, Carbohydrate 14 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPICY OVEN-FRIED CHICKEN WITH CHEESE GRITS AND CHORIZO REDUCTION



Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction image

This chicken and chorizo dish is a Southern favorite with a spicy Mexican twist.

Provided by My Hot Southern Mess

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h50m

Yield 8

Number Of Ingredients 32

1 cup buttermilk
¼ cup Mexican-style hot sauce (such as Cholula®)
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
cooking spray
1 cup bread crumbs
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon thyme leaves
½ teaspoon chipotle chili powder
2 ½ cups milk
2 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grits
½ (8 ounce) package shredded Mexican cheese blend
4 tablespoons butter
1 pound ground chorizo
1 sweet onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
1 cup cherry tomatoes
1 cup vegetable broth
1 tablespoon Worcestershire sauce
1 tablespoon Mexican-style hot sauce (such as Cholula®)
½ cup heavy cream
1 teaspoon crumbled Cotija cheese, or to taste

Steps:

  • Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
  • Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
  • Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
  • Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
  • While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
  • Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
  • Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

Nutrition Facts : Calories 712.7 calories, Carbohydrate 44.2 g, Cholesterol 139.3 mg, Fat 42.2 g, Fiber 2.5 g, Protein 37.9 g, SaturatedFat 20.3 g, Sodium 1950 mg, Sugar 8.3 g

PANKO-BREADED FRIED GRITS CAKES



Panko-Breaded Fried Grits Cakes image

Try this tasty fried alternative to plain grits as a great side dish. Serve plain or with syrup or honey.

Provided by Brent Estes

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h35m

Yield 4

Number Of Ingredients 6

3 cups water
¼ teaspoon salt
1 cup uncooked grits (such as Bob's Red Mill®)
2 eggs
½ cup panko bread crumbs
⅓ cup butter

Steps:

  • Bring water and salt to a boil in a pot over high heat. Add grits and reduce heat to low. Cook slowly, stirring occasionally, until thickened, 5 to 15 minutes. Remove from heat, cover, and let stand for 3 to 4 minutes.
  • Pour grits into a greased loaf pan and let cool slightly, 10 to 15 minutes. Cover and refrigerate until firm, 1 hour to overnight.
  • Remove chilled grits from the pan and cut into 1/2-inch slices. Place beaten eggs into a shallow dish and panko bread crumbs in another; dip each slice of grits into eggs, followed by bread crumbs.
  • Heat butter in a frying pan over medium-high heat. Fry breaded grits slices in the hot butter until golden brown, about 5 minutes per side. Season with salt.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 40.6 g, Cholesterol 133.7 mg, Fat 18.7 g, Fiber 0.6 g, Protein 8.2 g, SaturatedFat 10.7 g, Sodium 361 mg, Sugar 0.5 g

EASY FRIED GRITS CAKES



Easy Fried Grits Cakes image

Like grits? Then you'll love these fried grits cakes. Cook grits, refrigerate until firm, then slice or cut into cakes, and fry.

Provided by Diana Rattray

Categories     Side Dish     Appetizer     Brunch     Entree

Time 1h25m

Yield 4

Number Of Ingredients 5

5 cups water
Dash of salt (or to taste)
1 cup stone-ground grits
1/2 cup all-purpose flour
Vegetable oil (for frying)

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.

Nutrition Facts : Calories 254 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 52 mg, Sugar 0 g, Fat 18 g, ServingSize Multiple cakes (4 servings), UnsaturatedFat 0 g

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