Fried Grits
Cuisine: Southern
  • For the grits:
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 4 tablespoons butter
  • 1 cup quick cook grits
  • Salt and pepper to taste
  • For the breading:
  • 1 large egg beaten plus 1 tsp. water
  • ½ cup flour
  • 1½ cups Panko (or bread crumbs)
  • ½ tsp. garlic granules (or powder)
  • 2 tsps. minced parsley (fresh or dried)
  • Vegetable oil
  1. For the grits:
  2. Bring the cream, chicken broth, and butter to a simmer.
  3. Add grits and stir for 20 minutes until soft.
  4. Pour into loaf pan.
  5. Preparation:
  6. Let cool and slice into 1 inch slices or squares according to your preference.
  7. Add the garlic granules and parsley to the flour then dredge the slices in it, dip in the egg wash, and roll in panko
  8. Pour about one inch of oil in a frying pan and heat to 350 or until you can see heat ripples in the oil.
  9. Fry until brown on both sides.
  10. Drain on a rack and hold in a warm oven until all the slices are fried.
Freezes well. Just let them cool off then securely wrap in foil. Unwrap and lay on a cookie sheet in a 350 oven for about 10 minutes.
Works fine if you halve the ingredients.
Recipe by The FrangloSaxon Cooks at