FRIED GRITS PATTIES
Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage!
Provided by Vicki in CT
Categories Breakfast
Time P1DT3m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 12
Steps:
- In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
- When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
- The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
- Heat oil in large skillet over medium high heat.
- Prepare egg wash: Beat egg and milk together.
- Dip patties into egg wash then flour then egg wash then bread crumbs.
- Pan fry until golden.
- Serve as side dish or under poached eggs.
Nutrition Facts : Calories 360.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 41.8, Sodium 349.1, Carbohydrate 47, Fiber 2.7, Sugar 1.1, Protein 8.5
CHEESY GRITS WITH FRIED EGGS AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
- Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.
Nutrition Facts : Calories 400 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 240 milligrams, Sodium 510 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 16 grams
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).
FRIED GRITS
Make and share this Fried Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 54m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add water and salt to a saucepan; bring to a boil; stir in grits.
- Cook grits until done, following the package directions.
- Remove saucepan from heat.
- Add in bacon and 1 tablespoon butter; stir until the butter melts.
- Pour grits into a greased 8 1/2 x 4 1/2 inch loafpan.
- Cool; cover and chill in the refrigerator overnight.
- Remove grits by turning the pan over; cut loaf into 1/2 inch slices.
- Melt remaining 1/4 cup butter in a large fry pan.
- Fry slices over medium heat for 5-7 minutes or until lightly browned, turning once.
Nutrition Facts : Calories 142.9, Fat 8, SaturatedFat 4.8, Cholesterol 20.5, Sodium 242, Carbohydrate 15.6, Fiber 0.3, Sugar 0.1, Protein 2.3
BASIC OLD-FASHIONED GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
- Stir in the butter and season with pepper. Remove from the heat and cover to keep warm.
FRIED HOMINY GRITS
Make and share this Fried Hominy Grits recipe from Food.com.
Provided by Olha7397
Categories Lunch/Snacks
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Day before, add two teaspoons of salt to the boiling water and add the grits gradually, stirring constantly. Cook over low heat, stirring frequently, thirty to forty minutes.
- Stir in the almonds and let mixture cool to warm.
- Pack the warm grits into straight sided iced tea glasses that have been rinsed out with cold water. Chill overnight.
- Next day, loosen around the grits with a knife and allow to unmold. Cut into 1/2 inch thick circles.
- Heat the bacon drippings or lard in a heavy iron skillet.
- Dip the circles in flour and then in the eggs combined with the remaining salt and two tablespoons water.
- Fry the circles in the hot fat until browned on both sides.
- Yield: about twenty circles, 5 servings.
- Heritage cook book.
Nutrition Facts : Calories 169.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 84.6, Sodium 1196.3, Carbohydrate 27, Fiber 2.1, Sugar 0.7, Protein 6.3
FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY
This is a unique Southern version of Eggs Benedict. It is common where I live for restaurants to serve Shrimp Creole or other dishes on top of fried grit cakes instead of over rice or noodles. The recipe uses leftover grits, but you can make them just for the recipe! Feel free to liven up the grit cakes with additional seasoning! This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy.
Provided by breezermom
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
- Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
- Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
- In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
- Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
- Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
- Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
- To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.
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