30 Days of Grits - Day 13
Welcome to 30 Days of Grits, Day 13!
Today’s recipe is Fried Grits and I must confess, is more Northern than Southern. Though it starts with regular grits so I guess you could say it has its roots in Southern-ness!
2 cups of grits – already cooked and chilled overnight*
1/4 stick butter
2 tbsp olive oil
syrup or honey
* If you don’t want to use “real” grits you can use Aunt Jemima’s Quick Grits to make the grits in less than 5 minutes and then chill overnight.
Take approximately 2 cups of grits that are already cooked and place them into a square container in fridge overnight. The goal is to use a container that will allow for easy slicing, like bread, the next morning, so make sure container is somewhat tall (like a butter tub).
After grits have chilled in container overnight, slice them into 1/2 inch pieces (you want the chilled grits to slice like bread slices, about that thick). So you will have several slices of chilled grits. Heat stovetop with olive oil in saucepan. Put in grits slices and saute. Flip when they turn light brown, keep heating.
Put on plate, pour syrup (or honey, if that is your preferred choice) over the grit pieces and cut with fork, eat up :)
You can play with this recipe some by adding herbs, butter, more olive oil, etc. The key is just to start with chilled grits you can easily slice like slices of bread.