Best 4 Fried Garlic Grits Recipes

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**Fried Garlic Grits: A Culinary Symphony of Southern Charm and Umami Delight**

In the realm of breakfast and brunch, few dishes can rival the allure of grits, a Southern staple crafted from coarsely ground cornmeal. In this culinary adventure, we embark on a journey to create Fried Garlic Grits, an elevated version of this classic dish that tantalizes the taste buds with its symphony of flavors and textures. Our culinary journey begins with a base of creamy grits, lovingly cooked to achieve a velvety smoothness. This blank canvas is then adorned with a medley of sautéed garlic, lending an irresistible savory aroma and umami depth. But the pièce de résistance lies in the crispy, golden-brown exterior, achieved through a skillful pan-frying technique. Join us as we explore this recipe and two variations, each offering a unique twist on this delectable dish: Parmesan Herb Grits and Cheesy Bacon Grits. Whether you prefer the simplicity of the original or the indulgence of the enhanced versions, one thing is certain - this culinary creation is sure to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED GARLIC GRITS



Fried Garlic Grits image

Categories     Brunch     Side     Fry     Vegetarian     Cornmeal     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

4 1/2 cups water
3 tablespoons unsalted butter
4 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup coarse stone-ground white grits*
2 cups all-purpose flour
2 large eggs, lightly beaten with 2 tablespoons water
2 cups plain fine dry bread crumbs
6 cups vegetable oil
Special equipment: a deep-fat thermometer

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).

CREAMY CHEDDAR GRITS



Creamy Cheddar Grits image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 teaspoons kosher salt
1 cup fine quick-cooking grits (not instant)
1 1/4 cups half-and-half
2 tablespoons unsalted butter
1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 teaspoon freshly ground black pepper
Grated Cheddar and chopped scallions, for garnish

Steps:

  • Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
  • Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

KENTUCKY GARLIC CHEESE GRITS



Kentucky Garlic Cheese Grits image

A wonderful dish that is a favorite for Derby Day (or any day) brunch.

Provided by Mark Ky

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h40m

Yield 10

Number Of Ingredients 9

¾ cup milk
1 egg
1 tablespoon garlic powder
1 dash hot pepper sauce
4 cups water
1 teaspoon salt
1 cup quick-cooking grits
¼ cup butter
12 ounces shredded sharp Cheddar cheese, divided

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.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 4 g, Cholesterol 68 mg, Fat 16.8 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 10.5 g, Sodium 496.7 mg, Sugar 1.3 g

SOUTHERN FRIED GRIT PATTIES



Southern Fried Grit Patties image

These are a great addition to any breakfast. It has a crunchy outer layer and a soft middle. It is full of spice and flavor.You can switch it up and use ground sausage for the meat or even bacon. I like to fry an egg with mine and eat them together. I also like to eat the patties with maple syrup drizzled on them. Enjoy this...

Provided by Leah Stacey

Categories     Other Side Dishes

Number Of Ingredients 16

1 1/3 c quick grits
5 1/3 c boiling water
3 Tbsp butter
salt to taste
1 c andouille sausage, diced
1/2 c cheddar cheese, shredded
1/2 tsp black pepper
1 tsp garlic powder
2 green onions, chopped
1/4 c oil for frying
1 c flour
1 c italian bread crumbs
EGG WASH
1 egg
3/4 c milk
(use more as needed depending on the size of patty you make)

Steps:

  • 1. 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.
  • 2. When cooked remove from heat and stir in sausage, cheese, green onions, garlic powder and pepper.
  • 3. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
  • 4. The next morning use a round cookie cutter to cut circles.
  • 5. Heat oil in large skillet over medium high heat.
  • 6. Prepare egg wash: Beat egg and milk together.
  • 7. Dip patties into egg wash then flour then egg wash then bread crumbs. Pan fry until golden.
  • 8. Drain on a paper towel lined plate.

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the grits will taste. Look for fresh garlic, creamy butter, and stone-ground grits.
  • Don't overcook the grits: Grits should be cooked until they are tender but still have a slight bite to them. Overcooked grits will be mushy and bland.
  • Season the grits well: Grits can be seasoned with a variety of spices, herbs, and cheeses. Some popular options include salt, pepper, garlic powder, onion powder, cayenne pepper, and grated Parmesan cheese.
  • Cook the grits over medium-low heat: This will help to prevent the grits from sticking to the pot and burning.
  • Stir the grits frequently: This will help to prevent them from clumping together.
  • Serve the grits hot: Grits are best served hot, right out of the pot. They can be served as a main course or a side dish.

Conclusion:

Fried garlic grits are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be seasoned to taste. With a few simple ingredients and a little bit of time, you can create a delicious meal that the whole family will enjoy.

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