Post by Mini Mia on Jun 18, 2018 23:48:37 GMT -6
When I'm ready to make fried grits, I will make four cups of grits. I make it with salt and water only. (Adding butter to the mixture when cooking the grits will cause them to fall apart when trying to cut them up and fry them the next day.) When the grits are done, I pour them into a meatloaf pan. I used to use a salad or flat bowl. I have used a regular bowl, so use whatever you have. I let the grits and meatloaf pan cool down before covering and putting into the refrigerator.
The next day, I take a knife and go around the top edge to loosen the grits from the pan. Only the top sticks, the rest doesn't, and when I cover the pan with a paper plate and flip both over, the grits will slide out easily. (Or it does for me.) Then I take the knife and slice up the grits in various widths.
I add oil to a skillet and let it heat up, then add the sliced grits and butter ... and cover with a splatter guard. I peek every now and again, looking for a golden rim around the bottom of the sliced grits. When I get the look I want, I take the skillet off of the heat and let it cool down. When the popping has quieted down, I flip the sliced grits over and put back on the heat. Then peek until I get the golden rim look I want. Then take the skillet off of the heat and wait for the moment I can add the fried grits to a serving plate.
Once I learned about baking bacon ... that it doesn't splatter in the oven ... I knew I had to try that trick with fried grits.
So, now I place the sliced grits on a baking sheet. I'll spray them with a cooking oil, and add dabs of butter on and between the sliced grits. I sometimes use a 'canola oil spreadable butter,' (Land O'Lakes Spreadable Butter), but not much, as it can get too oily. It's been a while since I've made any, so I don't recall what temp I used. 350F, I think. Start there. If that doesn't work, try 400F, then 450F. I cooked them for 30 minutes, flipping the sliced grits over after 15 minutes, and I repeat the cooking oil spray, and dabs of butter. When done, I plate them and start chowing down. I don't add anything else to them. Feel free to experiment with any recipe you find online until you find the way you love them best.
I fry my grit slices/cakes longer than the guy in this video. I like mine to be more golden and crispy. I also use white grits, and not yellow grits.
Searches:
Google:
www.google.com/search?q=Canola+Oil+Spreadable+Butter
www.google.com/search?q=Fried+Grits
www.google.com/search?q=Fried+Grits+Sticks
www.google.com/search?q=Fried+Grits+Fries
www.google.com/search?q=Baked+Grit+Cakes
www.google.com/search?q=Baked+Grits+Cakes
www.google.com/search?q=Baked+Grits+Sticks
www.google.com/search?q=Baked+Grits+Fries
www.google.com/search?q=Baked+Grits+Polenta
www.google.com/search?q=Baked+Grits+Polenta+Cakes
www.google.com/search?q=Baked+Grits+Polenta+Sticks
www.google.com/search?q=Baked+Grits+Polenta+Fries
YouTube:
www.youtube.com/results?search_query=Canola+Oil+Spreadable+Butter
www.youtube.com/results?search_query=Fried+Grits
www.youtube.com/results?search_query=Fried+Grits+Sticks
www.youtube.com/results?search_query=Fried+Grits+Fries
www.youtube.com/results?search_query=Baked+Grit+Cakes
www.youtube.com/results?search_query=Baked+Grits+Cakes
www.youtube.com/results?search_query=Baked+Grits+Sticks
www.youtube.com/results?search_query=Baked+Grits+Fries
www.youtube.com/results?search_query=Baked+Grits+Polenta
www.youtube.com/results?search_query=Baked+Grits+Polenta+Cakes
www.youtube.com/results?search_query=Baked+Grits+Polenta+Sticks
www.youtube.com/results?search_query=Baked+Grits+Polenta+Fries