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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Mirshah Mostahibbullah
[email protected]I'm a vegan, so I used vegetable broth instead of chicken broth. The grits were still delicious.
js player
[email protected]I'm allergic to garlic, so I substituted onion in this recipe. It turned out great!
Fozoh Damian
[email protected]These grits were a bit bland for my taste. I think I'll add some salt and pepper next time.
Ionu»õ Brinza
[email protected]I followed the recipe exactly and my grits turned out lumpy. I'm not sure what I did wrong.
BADAL Insaan
[email protected]These grits were a little too garlicky for my taste, but my husband loved them. I think next time I'll use less garlic.
Hammad khan Khan
[email protected]I'm not a great cook, but I was able to make these grits without any problems. They turned out great and my family loved them.
william crill
[email protected]These grits are so good! I love the combination of creamy grits and crispy garlic. I will definitely be making this recipe again and again.
Sohana 22
[email protected]I made these grits for a brunch party and they were a huge hit. Everyone loved them. They're the perfect comfort food.
Issa Dayoub
[email protected]I've never been a big fan of grits, but these fried garlic grits changed my mind. They were so flavorful and addictive. I couldn't stop eating them!
Sarah Wachaga
[email protected]These grits were easy to make and turned out great. I loved the crispy garlic bits. I served them with eggs and bacon and it was a delicious breakfast.
Sabita sharma77
[email protected]I made these grits for breakfast this morning and they were amazing! They were so creamy and flavorful. The fried garlic really made the dish. I will definitely be making this recipe again soon.
Lee Jee
[email protected]I've tried many grits recipes over the years, but this one is by far the best. The fried garlic adds a delicious depth of flavor that takes this dish to the next level. I highly recommend this recipe.
madan sarki
[email protected]These grits were a hit with my family! The garlic flavor was perfectly balanced and the grits were cooked to perfection. I will definitely be making this recipe again.