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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 4 |
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Serve fried grits like polenta, with a topping, or as a side dish. (Passive cook time is for cooling and chilling grits before frying). Ingredients:
5 cups water |
salt |
1 cup stone ground grits |
1/2 cup all-purpose flour |
vegetable oil |
Directions:
1. Bring the water and salt to a boil in a large heavy saucepan.
2. 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.
3. Pour the hot grits onto a large plate to make a layer about 3/4-inch deep.
4. Cover and let stand to cool, then refrigerate to chill thoroughly.
5. When the grits are cold and firm, cut into rectangular pieces.
6. Dredge the grits pieces with flour, shaking off excess flour.
7. Heat the oil to a depth of 1/2-inch in a heavy skillet.
8. Fry grits pieces until golden brown on both sides, about 4 to 5 minutes total.
9. Drain on paper towels and sprinkle with salt.
10. Serve hot.
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