Fried Grits
Transform your breakfast or side dish game with these irresistibly crispy and golden Fried Grits! This Southern-inspired recipe starts with rich, creamy stone-ground grits cooked to perfection and infused with sharp cheddar cheese for bold flavor. Once chilled and firm, the grits are sliced, coated in a crispy cornmeal and flour breading, and pan-fried to crunchy-on-the-outside, tender-on-the-inside goodness. Ready in just under an hour (excluding chilling time), this versatile dish makes a crowd-pleasing addition to brunch or dinner, and pairs beautifully with dipping sauces, savory toppings, or a drizzle of hot honey. Perfectly seasoned and deeply satisfying, Fried Grits are a must-try recipe for any comfort food lover!
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Recipe Information
Ingredients
- 1 cup Stone-ground grits
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 cup Sharp cheddar cheese (grated)
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 cup Vegetable oil
- 0.25 teaspoon Black pepper (optional)
Instructions
In a medium saucepan, bring the water and salt to a boil over medium-high heat.
Gradually stir in the stone-ground grits, whisking constantly to avoid lumps.
Lower the heat to a simmer and cook the grits for 20–25 minutes, stirring occasionally, until thick and creamy.
Remove the saucepan from the heat and stir in the butter and grated sharp cheddar cheese until fully melted and combined.
Transfer the cooked grits to a greased 9x5-inch loaf pan. Spread the grits evenly and smooth the top with a spatula.
Let the grits cool to room temperature, then cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
Once the grits are firm, remove the loaf from the pan and place it on a cutting board. Cut the grits into thick slices or squares, about 1-inch thick.
In a shallow bowl, whisk together the eggs and milk to make an egg wash.
In two separate shallow dishes, place the flour in one and the cornmeal in the other.
Dredge each slice of grits first in the flour, then dip it in the egg wash, and finally coat it with the cornmeal, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers but does not smoke.
Fry the prepared grits slices in batches for 2–3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
Transfer the fried grits to a paper towel-lined plate to drain excess oil. Sprinkle with black pepper if desired.
Serve the fried grits warm as a side dish or snack, paired with your favorite dipping sauce or breakfast toppings.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 60% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.7 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
