Fried Garlic Grits Recipes

KENTUCKY GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

GARLIC GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring water to a boil in a large saucepan with garlic and salt. Stir in grits, reduce heat to low, and cook until thick, about 5 minutes, stirring frequently. Remove from heat and stir in cheese and butter until melted. In a small bowl, whisk together egg and milk, then stir into grits. Pour grits mixture into greased casserole dish.
• Bake in preheated oven for 20 to 25 minutes, until firm.

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 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.

CREAMY PAN-FRIED FISH AND GRITS

Steps:

• Pour vegetable broth into a medium pot and bring to a boil. Add grits into boiling vegetable broth, cover, reduce to a low simmer and cook for about 20 minutes.
• Meanwhile, set up three bowls: one with flour, one with beaten egg, and one with your mixture of Panko, Parmesan, Almonds, and seasonings.
• Dry your fish by blotting it in between two paper towels.
• Get a large frying pan fitted with a cover hot and add oil and garlic.
• Cover your fish in flour first, then egg wash, then crust mixture. Repeat for both fillets, making sure the fish is completely covered.
• Slowly lower your coated fish into the hot oil and garlic. Cover and fry for 5 minutes on both sides. Your fish should have a crispy, blackened crust.
• Remove fish from your pan and set aside. Keep your pan over medium heat and add tomato paste, harissa, and 3/4 cup coconut milk. Stir occasionally until it thickens.
• Remove grits from heat and add 1/4 cup coconut milk. Whisk until your grits are nice and creamy.
• Pour sauce over grits and top with crispy fish and scallions.