FRIED GARLIC GRITS
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
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).
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Svetoslav Kolev
svetoslav-k57@yahoo.comThese grits were a complete disaster! I followed the recipe exactly and they still turned out terrible. I'm never making these again.
Rebecca Carlson
c_r@yahoo.comI'm not sure what I did wrong, but my grits turned out mushy. I think I might have cooked them for too long.
Sounder
sounder@gmail.comThese grits were a bit bland for my taste. I think I'll add some more garlic and cheese next time.
Ahmed Dawa
ahmedd17@aol.comI had some trouble getting the grits to cook evenly. I think I might have needed to use a larger skillet.
Kayne Piercy
p_k@aol.comThese grits were a little too rich for my taste, but they were still good. I think I'll try making them with less cheese next time.
Thaba Jatti
jatti-t@gmail.comI'm a Southerner and I know my grits! These fried garlic grits are the real deal. They're creamy, cheesy, and full of flavor.
Asad Bilal
b-a@hotmail.comThese grits were delicious! I added a little bit of cayenne pepper to give them a little kick and they were perfect.
Chantelle Frostenson
c.f49@yahoo.comI made these grits for a brunch party and they were a big hit! Everyone loved them and asked for the recipe.
Ch_ Faizan_tariq
c_f82@hotmail.comI followed the recipe exactly and the grits turned out great! I served them with eggs and bacon and it was a delicious breakfast.
Hasib love Happy
h_happy11@aol.comThese grits were so easy to make and they turned out perfect! I loved the crispy garlic bits and the cheesy grits. I will definitely be making these again.
Oscar Nembaya
nembaya.oscar@yahoo.comI'm not usually a big fan of grits, but these fried garlic grits were amazing! The flavors were perfect and the texture was creamy and smooth.
Adien_ Afton
a_a@yahoo.comI made these grits for breakfast this morning and they were a hit! My family loved them and said they were the best grits they've ever had.
Jam Saddamrahi
s_jam@yahoo.comThese grits were absolutely delicious! The fried garlic added a wonderful flavor and the cheese made them creamy and rich. I will definitely be making these again.