Add 3 cups of chicken broth to a sauce pan and bring to a boil.

Whisk in 1 cup of stone ground grits.

Lower the heat and simmer the grits slowly, stirring or whisking regularly, until the liquid has been absorbed and they're creamy.

Remove the grits from the heat and season with salt and black pepper to taste. Add butter and shredded cheese, stirring until melted.

Line a shallow baking pan with parchment paper, overlapping the sides.

Smooth the grits in an even layer and allow to cool and congeal before covering and placing them in the refrigerator. Refrigerate overnight or for several days.

Use a chef’s knife or pizza cutter to cut the leftover, congealed grits into fries. Transfer to a plate or platter. Place the sliced grits back in the refrigerator until you're ready to fry them.

Use a spider strainer or skimmer strainer to place the grit fries in the hot oil, being careful not to crowd the pan.

Fry in batches, for 3 to 4 minutes until the grit fries are a light golden brown, then use the strainer to remove the grit fries. Drain on a plate lined with paper towels and sprinkle immediately with sea salt or kosher salt.