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Fried Grits Recipe

| November 19, 2012 | 35 Comments

Southern Fried Grits Recipe_serving
Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe.  If you’ve never tried them, I’m sure you’ll be just as surprised as I was the first time I ever tasted them.  It’s certainly not going to be what you think or expect….especially when you top them with syrup.  Grits and syrup?  Oh yes.  Perfect for breakfast as a main dish or just a side dish.  Go ahead….give them a try.

 

Southern Fried Grits, slider
Southern Fried Grits Recipe:

 

I know what you’re thinking.  How in the world can you possibly think that frying grits and, topping them with maple syrup, can in any way taste good?  Not to worry, you really aren’t going to believe me until you actually give them a try yourself.  It’s “what to do,” the next time you have some leftover grits but, I bet you’ll soon be making EXTRA grits just so you can prepare them again.

It happens often, you make a pot of grits but end up with a little leftover at the end of the meal.  Don’t throw them away, save them following the instructions below and fry them up the next morning for a delicious side dish with some bacon and eggs.  You can serve them plain but, they’ll be even better when you drizzle some maple syrup over the top. 

I had cooked up some grits one morning not too long ago for myself but made a little more than I could devour.  It’s not the first time, I just seem to do it often.  I hate to admit it but, normally I’d just scrape them out into the trash can and throw them away.  On this particular day though, I got busy with something else and the grits stayed in the pot on the top of the stove for a couple of hours.  Naturally, they hardened up into one big mass in the bottom.  I was using the last of some locally stone ground grits I had on hand and I hated to see them go to waste. 

I wondered if they could be warmed up just like they were so, I stuck them in the refrigerator for the next day.  Afterwards, I searched the Internet and found that Fried Grits were an old southern tradition that I’d never been exposed to.  I’d never heard of them let alone tried them.  Then, I saw that they were often served fried with maple syrup poured over the top.  What….maple syrup?  It just didn’t sound appetizing at all.  I love grits but, I’m sorry, I just didn’t think they could be any good topped with syrup.  Boy, was I ever in for a surprise.

Next morning, I fried up my first batch of grits.  I just placed them in my skillet as I cooked breakfast but I couldn’t bring myself around to pouring the syrup over them.  I topped them with a pat of butter and found they were pretty good just like that.  At least I’d found a way to save leftover grits.  But then, I pulled out the bottle of pancake syrup and drizzled a little over the last couple of bites that remained.

Apparently, I must have liked them because, over the next couple of days, I tried them a few more times.  I found that dredging them in flour and a light egg wash would give them a crispier outside that just went well with the syrup.  It’s almost like eating regular pancakes.  Seriously.  Don’t take my word for it though, cook up a batch, have them for breakfast and you’ll see just what I’m talking about.  Ready to give them a try?  Alright then….Let’s Get Cooking!

 

Southern Fried Grits, ingredients.
Southern Fried Grits Recipe:  You’ll need some grits of course….some that have already been prepared.

 

Southern Fried Grits, prepare the grits.
You’ll start by making up some grits.  I used quick grits and I can’t wait to give them a try with some stone ground grits.  Just follow the directions on your package and fix them as directed.  While they’re warm, pour any that are leftover into a shallow type dish or baking pan.  I’m using a small plastic take out container to make mine.  The grits filled it about one inch up the side.  I’d suggest you not fill it more than 1/2 an inch thick though.  Thinner one’s will be a bit more crunchy overall and a little easier to handle.

When the grits are cool, wrap them with plastic wrap or aluminum foil and, refrigerate overnight so they can firm up.

 

Southern Fried Grits, dredging station setup.
Next morning, setup a simple dredging station to coat the grits in.  You’ll need about a cup of flour in one dish or a plate.  Then, crack an egg into a small bowl and stir it up good with a fork, pour that into a separate dish to make the egg wash. 

 

Southern Fried Grits, firmed grits.
Remove the grits from the refrigerator and flip them out onto a cutting board.  As mentioned, these are a little thicker than I’d actually recommend you make. 

 

Southern Fried Grits, slice the grits.
Slice the firmed up grits into sections.  You can make smaller slices, triangles or thick slices.  Just don’t slice them too thin or they will probably break apart.

 

Southern Fried Grits, dredge in flour.
The grits will probably be moist enough that you can just dip them into the flour as is.  Mine had released enough water that I actually had to pour the water out of the container they had been in while in the refrigerator. 

 

Southern Fried Grits, dredge in flour and coat all ends.
Flip the sections over and coat both sides with flour.  You’ll also want to coat all of the ends.  Handle them gently so as not to break them.  They’re amazingly firm but, you don’t want to break them apart while you work with them.  As you finish each one, lay it on a plate until you’ve got them all coated.

 

Southern Fried Grits, dredge in egg wash.
Dip the floured pieces into the egg wash. 

 

Southern Fried Grits, dredge in egg, coating all edges.
Coat the section in the egg wash, flipping it over to coat both sides.  Dip the ends to be sure all sides and edges are coated well.

 

Southern Fried Grits, dredge in flour again.
Now, lay them back into the dish with the flour, working with them one at a time.

 

Southern Fried Grits, dredge in flour again, coating all ends.
Just work them around with your fingers until you have coated both sides and all the ends and edges again.  Shake off any excess flour, place on a plate and let them dry for a few minutes.

 

Southern Fried Grits, place in skillet.
You’ll need a frying pan placed over medium-low heat with about 1/4 inch of cooking oil in it.  I used my cast iron skillet to make these.  As I’ve already mentioned…three times now…..mine were a bit thick.  Make yours thinner and that way the oil should come up about half way on the sides of the sections as they are frying to be sure the ends get fried as well.  Frying them over a lower heat will help them brown better without burning them.

 

Southern Fried Grits, turn when ready.
When you notice that the bottom edges and sides are starting to brown a bit, use a spatula and carefully flip them over.  It took about 5 minutes to cook the bottom sides.  Remember, the grits are already cooked, you’re just browning the coating at this point.  You may need more or less time on yours depending on how hot your frying pan actually is.

 

Southern Fried Grits, remove from pan and set on paper towels to drain.
When the other side and edges are browned, remove them from the frying pan.  Place them on folded paper towels and let them drain for a minute or two.

 

Southern Fried Grits, serve them plain.
You can serve them plain with some bacon and eggs……or……

 

Southern Fried Grits, serve with syrup.
Go for it…..cover them in some maple syrup and Enjoy!!!  You can thank me later.  Please leave us a comment and let me know if you like them. 

 

Southern Fried Grits Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 - 2 Servings

Southern Fried Grits Recipe

Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe. If you've never tried them, I'm sure you'll be just as surprised as I was the first time I ever tasted them. It's certainly not going to be what you think or expect....especially when you top them with syrup. Grits and syrup? Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead....give them a try.

Ingredients

  • 2 cups of cooked Grits, quick grits or stone-ground preferred.
  • 1 cup of Flour, all-purpose or self-rising.
  • 1 Egg, beaten.
  • Oil for frying.

Instructions

  1. Prepare grits according to directions on packaging.
  2. Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
  3. Cover dish with plastic wrap or foil and refrigerate overnight.
  4. Prepare dredge station by placing one cup flour in a container or plate.
  5. Crack one egg, beat well and place in second container.
  6. Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
  7. Slice grits into sections as desired.
  8. Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
  9. Dip each section into the egg wash, coating both sides and ends well.
  10. Dip each section back into the flour again, coating both sides and ends well.
  11. Gently shake off any excess flour, place on plate to dry for several minutes.
  12. Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
  13. Place coated grit sections into the heated oil but do not crowd the pan.
  14. Brown grits about 5 minutes or until bottom edges start to slightly brown.
  15. Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
  16. Remove from skillet, place on folded paper towels and let drain for a minute or two.
  17. Serve warm, as is or, top with maple syrup.
  18. Enjoy!

Notes

Can be served plain or topped with maple syrup.

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Your Comments:  Were you like me?  Did you think Fried Grits with syrup just didn’t sound right?  Have you tried them?  We always look forward to reading your comments here on Taste of Southern.  It’s the only real way we have of knowing that you stopped by and that you’ve tried or, intend to try, one or more of our recipes.  It only takes a moment to share your thoughts with us.  Did you have these as a youngster?  I’d really love to hear from you.  Please note that all comments are moderated and must be approved before they show up on our site.  We are a totally family friendly website and, we read each and every comment before it gets posted.  So, take a moment, share your thoughts, then come back later to see our reply.  We always strive to reply to as many of our readers comments as possible.  I look forward to hearing from you and invite you to stop by again real soon.  Thanks once again.

Be Blessed!!!
Steve

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Category: Breakfast, Main Dishes, Other, Side Dishes

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

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  1. Southern Fried Grits | Our State Magazine | January 11, 2013
  1. Melissa G says:

    Made these with my leftover grits tonight and they were just delicious! I will make again because it was so easy!! Sharing with my Mom for her seal of approval. The maple syrup made it, very little salt was used unlike for breakfast when I add plenty of salt with butter.

  2. Georgia Peach says:

    I have no idea how I’ve lived these last 33 years in the great state of Georgia without ever hearing the words “Fried grits”, but better late than never, right? I made my basic grits with a tad bit of mozzarella, butter, light sugar and some salt. Poured into a muffin tin, about an inch thick in each and stuck them in the freezer for an hour. Popped them out, dredged with egg and a flour/ cornmeal mix and fried up little pieces of goodness. Sprinkled with salt and took a bite. OH MY! IT WAS HEAVEN!! I tried one with some butter and syrup and it was tasty but I think I prefer these “basic” fried goodies just as they are. The syrup actually drowned the flavor more than adding to it. Thanks so much for posting!
    (I’m thanking you now but 5 or 10 pounds from now my language just might get a bit colored.)

  3. Adopted Southerner says:

    Hi Steve, thank you for the recipe. It looks like a great website you have here. Believe it or not, my Yankee mom used to regularly make me grits and fried grits for breakfast! She didn’t dredge them in flour and egg, but I will try that. I plan on serving fried grits topped with simmered black eyed peas and turnip greens tonight.

  4. Cecelia Jewell says:

    Hey Steve: I had some leftover grits and I almost, as usual started to throw them in the garbAge but I decided to search for a recipe and I found yours. I’m gonna have fried grits for supper tonight. My family is from Florida of Cuban descent and I recall my great grandmother fixing some kind of corn meal mush but it had onions and tomatoes it. Of course as a kid I refused to eat “grits” that we’re yellow and had ” stuff” in it. I still prefer regular hominy grits but just before they are done I add a few tablespoons of milk. They are really creamy. Yum!

  5. Jon says:

    My father always packed the grits into an empty tin can. Once they’re cold, you take the bottom off the can with a can opener and push them out the bottom. You can use the lines from the can as guides to cut them into nice thin cakes, and they look nicer round (like little pancakes). Easiest way to slice them is with a piece of dental floss – no sticking!

  6. Richard Oaks says:

    Great recipe. My family enjoyed them very well, would not have considered putting syrup on them. I liked them so much I experimented with them, I used ground chorizo sausage and cheddar cheese, I then topped the with blackened shrimp in alfredo sauce. Believe me when I tell you they where AMAZING!!! just thought you might want to play around with it.

  7. Gary Hanson says:

    Here’s my take on fried grits:

    Cook up a big batch of grits, a no brainer. Fry up a batch of country pork sausage, like Jimmy Dean, crumble
    and drain well. Fold the crumbled sausage into the grits, then refrigerate several hours, preferably overnight.
    Then heat up about 1/4 inch of canola oil generously flavored with leftover bacon grease. Dump out the firm grits onto a cutting board, then cut into manageable squares. Dredge in 50/50 flour/corn meal, then dip in egg wash, then for the final dredging into Japanese Panko Bread crumbs. Then fry in oil on med high heat, turn drain on paper towels, then enjoy!

    • Steve Gordon says:

      Hi Gary, Thank you for sharing your comments regarding our Fried Grits Recipe. Your version sounds pretty good and hopefully I’ll get the chance to try it out pretty soon. I made an experimental batch of pork sausage this morning and I think it would go great with the grits as you suggest.

      Thank you for your visit and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  8. steve crawforf says:

    Found your site when researching Fried Grits. Will try your method, to include the syrup. Thanks.

    • Steve Gordon says:

      Hi Steve, I’m thankful you found Taste of Southern. I do hope you’ll enjoy the Fried Grits Recipe, and I’ll look forward to hearing if you like them or not. I appreciate your visit and hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  9. Amanda B. says:

    Hi Steve! I have been rooting around all over your site ever since I found it last week! What an awesome thing you have going here! I’m serious. I have always been interested in cooking, but alas, my mother didn’t enjoy it at all, and rarely cooked,l so I never got to see good southern foods in the process of being made. I’m mostly just self- taught by trial and error, but some things really you just need someone to tell you the deal straight & see for yourself. Lolz! Many good southern classics served in diners just seem to never come out quite the same at home, but with your help many are able to enjoy them & pass on traditional cooking to their kids. Thank you! :-) I’ve been experimenting with chicken & dumplings (pastry) and beef tips for a little while now, but just haven’t gotten it how I want it yet. I was really glad to stumble across your site & will be trying your recipes for both real soon….as far as fried grits, I make them in a quick fashion by just slapping the sliced grits (cut a little on the thin side to make more crisp) into a pan with a little hot bacon grease over med-hi heat.and season them up with garlic powder, Cavender’s, & Tony Chachere’s…cook until lightly browned & gentle on the flipping over! If I’m feeling especially naughty, I will top each one with a little cheese right before taking off the skillet…I can’t wait to try them done in your style too! Have a great weekend. :-)

    • Steve Gordon says:

      Hi Amanda, Thank you so much for your kind compliments on our site. I’m thankful you found us and happy to hear that you’re going to try some of our recipes. I really think you’ll like the Chicken Pastry as well as the Beef Tips. I’ll also be waiting to hear how they turn out for you.

      I liked your version of the Fried Grits. I’ll have to check into some of those seasonings and give it a try, and of course, cheese makes everything better. (Smile)

      I do appreciate you taking the time to share your comments and I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  10. Erva says:

    I am visiting in Florida and was looking for somethings in the grocery store and a lady reached in front of me and picked up some grits. I said “are those good?” Oh yes she said. So I picked up some too. I cooked me some for breakfast and liked them and then today I tried your recipe. I really didn’t think my hubby would eat them but ended up eating all his share and said that tastes like more. LOL. My father had been in the south when he was young and would cook us fried (mush) Not sure what it was but don’t remember liking it very much. But these I made were delicious. Thanks for the recipe and actually showing how to do it.

    • Steve Gordon says:

      Hi Erva, I’m happy to hear we’ve found another “grits” convert. I think folks that don’t like them have just never had any that were made right. I’m glad you were willing to give them a try and especially that you tried the Fried Grits Recipe.

      Mama would make something she called “mush,” but she never fried it. It was made with corn meal, salt, and water. I’ve got it on my list of recipes to add to the site but just haven’t done it yet. Ours was made like a hot cereal and it would warm you up on a cold day. Of course, looking back, I fully suspect it could have been just one of the few items she had to work with at the time. She made it taste great though.

      Thank you for sharing your story. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  11. James Thomas says:

    My mother who passed away over a year ago was southern born and raised. Even though I was raised in California we still had fried grits from time to time, I love them. Fired in bacon grease with lots of syrup. Wow, what a breakfast for a kid. Of course as a side with dinner with chicken drippen gravy. Oooo yeah. it’s making my mouth watering just thinking about it. Alas though being older I cannot have that much sugar or bacon drippings, or butter for that matter, but reading this brought back some good memories. THANKS !

    • Steve Gordon says:

      Hi James, Thank you for taking the time to share your comments and your memories of Fried Grits. I’m happy we could stir up some good memories for you regarding your mom and your childhood. Chicken and gravy is another favorite, and maybe you’ll have the chance to sneak at least a bite of Fried Grits without causing any problems. Thank you for checking out our site and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  12. Clay says:

    I had never heard of this and was thinking of making some with leftover grits and stumbled across your recipe. Thought I had an original thought, but guess not.

    I had made Shrimp and Grits last week using the yellow grits, and letting them cool and serving cut as squares with the shrimp done in a a garlic brown gravy….DELICIOUS and I don’t usually care for the dish. It is usually served over runny grits which is not good.

    Growing up in SC, grits were on the table every day, morning and for supper too…..my mom’s favorite way to serve was grits with stewed tomatoes over them. She had grown up in the Depression and they ate what they had ready on the farm. We ate more grits than rice. That was just for Sunday lunch or in Chicken Bog!

    • Steve Gordon says:

      Hi Clay, Don’t you just hate it when you think you’ve got a great idea and then find out it has been done already? I didn’t originate Fried Grits, that’s for certain, but I do like them ever so often. Your Shrimp and Grits sound good and I’ve been thinking about doing a recipe for them here on Taste of Southern pretty soon.

      Have you been using stone ground grits and letting them cook down so they aren’t runny? I’ve grown very fond of the stone ground grits that I’ve been getting at some old grist mills lately. They’re much different than those instant types you find in the grocery store these days. I’ve got a bag from Blizzard Branch in my refrigerator that I’ll be trying pretty soon. I enjoy grits and can eat them about any time of day.

      Do you still live in South Carolina? I think I’m headed to Gilbert, SC one day this week, I’ll honk the horn at you.

      Thank you for sharing your comments and for visiting our site. I do hope you’ll come back often. Be Blessed!!! -Steve

  13. Lily says:

    The recipe was good… quite good.
    The grits, IMNSHO, MUST be slow cooked and should be set up in a loaf pan for perfect slices. We seasoned the flour we dredged in (with red pepper, black pepper, and garlic), and fried in bacon grease… not for the faint of heart, but then, I am Southern to the bone.

    I tried your Maple Syrup… truly. My Southern Lips just couldn’t really handle it… there is something about sugared grits that just doesn’t sit well. We tried it with hot Pepper Jelly, too. Still a big “NO”. The big winner for us was Tomato Gravy. :)

    I WILL do this recipe again. It is simple and easy, and grits are one of the great joys of life. Would love to have them with Shrimp or Crawfish Gravy… that may be my next big experiment. Happy Cookin’, Mr. Steve!

    • Steve Gordon says:

      Hi Lily, I’m thankful you found our Fried Grits Recipe, even if you didn’t like the addition of the syrup. I admit, it doesn’t sound like something that would be good, but I was very surprised the first time I tried them as to how much I actually liked it. The Tomato Gravy sounds like it would be a good topping for the Fried Grits, thanks for the suggestion. Thank you for trying the recipe and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  14. Brandy says:

    I wish you could have seen my Northern Sister in Laws face when I told her she was eating fried grits!!! YOu would have thought I told her that her hair was on fire!! She always swore she would never eat grits, had never even tried them. Well now thanks to this recipe she loves them. Although she won’t admit it to her other Northern friends and family. Thanks!!

    • Steve Gordon says:

      Hi Brandy, Thank you for the laugh today. Can you see me grinning? What a way to get introduced to eating grits. I’m glad at least that she liked them. Thank you for sharing the story, just be on guard that she might get you back someway. I’m glad you found the recipe and gave it a try. I hope you’ll come back and visit with us again… real soon. Be Blessed!!! -Steve

  15. Nancy Taylor says:

    So glad I found this! I had heard about them, but had no idea how to do it. Made them this morning for my grandson and we both loved them. I did make one little addition, I sprinkled powdered sugar on them and then the syrup! Soooo good! I won’t be throwing out leftover grits again! Thank you!

    • Steve Gordon says:

      Hi Nancy, Thank you for your comments. I’m glad to hear that you tried the Fried Grits Recipe and that both you and your grandson liked them. They are a bit surprising aren’t they? The addition of the confectioners sugar sounds like a winner for sure, I’ll have to try that next time myself. I find myself actually cooking more grits than I need now just so I can have something a bit different the next day. I’m glad you found Taste of Southern and I hope you’ll come back and visit with us again. Be Blessed!!! -Steve

  16. Doris says:

    Thank you for this recipe I have never seen it and it looks good so im gonna try it out. I’ll tell you the results. Love cook at home Turnipseed

    • Steve Gordon says:

      Hi Doris, I’ll be waiting to hear how the Fried Grits turn out for you when you decide to give them a try. I was a bit put off with the thought of adding pancake syrup to grits but it was really good once I jumped in and gave it a try. I’m glad you found the recipe and please let me know how they turn out for you. Thanks for stopping by and do drop in for another visit anytime. Be Blessed!!! -Steve

  17. Emily says:

    I am so excited to find your site! I served BBQ pulled chicken and collard greens tonight, fully intending to add grits on the side. My kids’ activities snuck up on me and the grits weren’t done until dinner was over. When we got home I was thinking they resembled polenta. I have read about pan frying leftover polenta and thought I would google frying grits. I found you! This and so many of your other delightful recipes will be in our near future! Thanks so much.

    • Steve Gordon says:

      Hi Emily, I’m glad you found the site and hope you will give some of the recipes a try. Although it looks like you probably have a firm grip on this cooking thing already based on your blog. (Nice job) I might be a bit jealous of that garden space you have going. I just hope you have the air conditioner back on by now. I’ll be interested in knowing if you try the Fried Grits and how you and the family like them. Thanks for stopping by and for taking the time to leave your comments. I greatly appreciate it and hope you’ll stop by again for another visit… real soon. Be Blessed!!! –Steve

  18. Maggie Bearden says:

    My grandmother used to make these but she’s been gone for 40 years, so I couldn’t ask her for a recipe. With little hope of actually finding anything, I googled and found your recipe with pictorial instructions, and was so very very happy! I immediately recognized, from the pictures, that this was it. Not that it’s rocket science, but I wasn’t sure if she had added anything to the grits to make them harden up, and I had forgotten about the flour but remembered the egg. Thank you so much for taking the time and effort to do this. I’m on my way to the kitchen right now to cook up a mess o’ grits! Can hardly wait for tomorrow morning to fry them up!

    • Steve Gordon says:

      Hi Maggie, Thank you for your comments, they’re very encouraging. I’m glad you found our site and a recipe that brought back some memories for you. I do hope they turn out great and that maybe you’ll give us an update after breakfast. I hope that now that you’ve found us, you’ll stop by for another visit again real soon. Be Blessed!!! –Steve

  19. Janet Anderson says:

    My Mom used to make ‘fried mush’ but she only floured it once, just to keep it from spitting so much in the grease. Oh yes, the best part was the bacon grease and the maple syrup together. I think they used sorghum in the South, but maple is the best!

    • Steve Gordon says:

      Hi Janet, Bacon grease, like bacon itself, just makes about anything taste better doesn’t it? Mama made “mush” for us as well but, I don’t recall that we ever had it fried. They’re both pretty similar though and more tasty than they get credit for. Sorghum is still popular around here but I must agree….I think maple is best. Thank you for your comments and for stopping by Taste of Southern. I hope you’ll visit us again. Be Blessed!!! –Steve

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