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.
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
FRIED CHEESE GRITS
"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
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.
FRIED GRITS
Make and share this Fried Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 54m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 142.9, Fat 8, SaturatedFat 4.8, Cholesterol 20.5, Sodium 242, Carbohydrate 15.6, Fiber 0.3, Sugar 0.1, Protein 2.3
PANKO-BREADED FRIED GRITS CAKES
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
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
GRITS
Grits are a Southern staple. Serve this easy recipe with breakfast, as a meal or a side dish. The quick cooking grits, milk, salt, water and butter is ready to serve in just minutes.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 5
Steps:
- In a small pot, bring water, milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
- Grits are done when they have the consistency of smooth cream of wheat.
- Serve with butter, fruit or savory with a meal.
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- Once the grits are done cooking, removed from heat. Add the cheese, thyme and the cooked sausage, garlic and onion mixture to the grits. Stir to combine and taste (careful it will still be hot!) then add more salt and pepper to taste.
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- When cooking grit it's important to remember the ratio you need to remember is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits.
- In a large heavy saucepan or stock pot bring water, salt, and butter to a boil, then carefully whisk in the grits gradually, stirring constantly with a wooden spoon. Reduce the heat to simmer and cook covered, stirring often, until water is absorbed and grits are thickened, about 30-40 minutes.
- Stir in bacon and cheese, season to taste and pour into a greased 9x9" square pan or a 11x7" rectangle pan. Cover with foil and refrigerate overnight.
- Remove the pan from the from the refrigerator and pat the top of the grits down with a paper towel to get rid of any moisture. Dust the top of the grits with flour. Place parchment paper on top and a baking sheet on top of the parchment paper. Invert the entire thing and remove the original pan. Using a paper towel again dot the top of the grits to get rid of any moisture. Dust the bottom side of the grits, now visible, with flour. Cut into squares or rectangles.
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- Bring the chicken broth to a boil. Stir in the grits – continue to stir until well combined. This will prevent clumping.
- Using a shallow heavy duty pan, such as a cast iron frying pan, heat you oil to 350 degrees. You'll need enough oil to rise half way up your grits sticks.
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- Bring water and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cook grits until done, following package directions. Remove from heat.
- Pour cooked grits into a greased 8 1/2- x 4 1/2- x 3-inch loaf pan. Cool; cover and refrigerate overnight
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