Crispy cheese grit fries, seasoned with sea salt, are a delicious side for sandwiches and fried chicken. Plus, it’s a wonderful way to use leftover grits.
For the grits
1cupyellow stone-ground grits
salt and pepperto taste
For the grit fries
2cupsvegetable oil for frying
To Make the Grits
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.
To Make the Grit Fries
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.
When you’re ready to make the grit fries, remove the grits from the refrigerator.
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.
To fry grit fries, fill a heavy-bottomed pan about halfway with vegetable oil and heat to 375 degrees.
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.
Crispy Grit Fries
Amount Per Serving
Calories 219Calories from Fat 108
% Daily Value*
Saturated Fat 9g56%
Vitamin A 210IU4%
Vitamin C 8.3mg10%
* Percent Daily Values are based on a 2000 calorie diet.