True Fried Grits


True Fried Grits

2 Hr
12 Min

Yep, our True Fried Grits are the real thing...a down-home Southern classic with a today-easy twist!

What You'll Need

  • 5 cups water
  • 1 teaspoon salt
  • 1 1/2 cup white or yellow grits
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil

What to Do

  1. In a medium saucepan, bring water and salt to a boil over medium heat. Line a 9- x 5-inch loaf pan with plastic wrap and coat with cooking spray; set aside.
  2. Stirring constantly, add grits and cook 8 to 10 minutes, or until water is absorbed and mixture is very thick. Spoon grits into loaf pan. Cover and chill at least 2 hours, or until ready to serve.
  3. When ready to serve, cut into 1/2-inch slices. In a large skillet, heat butter and oil over medium heat until hot but not smoking. Fry slices a few at a time for 2 to 3 minutes per side, or until golden. Serve immediately.


Use only as many slices as you need and keep the remaining loaf in the refrigerator, well wrapped, until needed again. To make traditionally shaped fried grits, rinse several heavy glasses with water. Pack the warm grits firmly in the glasses and chill. Remove the entire log from the glass (or glasses) and slice off as much as you want, returning the rest to the fridge in the glass(es). Fry your round grits as above. And if you're wondering what the difference is between the yellow and white grits, it's not only the color: The yellow ones have a stronger corn flavor.

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I ate these at an eating establishment and they served the patties "sunk" in the middle and filled with cream cheese and topped with chopped green onions......out of this world!

to prellis 5422955..polenta and mush are the same regardless of the how course the meal is..grits are made from dried and ground hominy..if it isn't hominy, it isn't grits

My Mama used to make this for us, but we would eat it with cane syrup!! YUMMMMM!!!

We always added crumbled pork sausage to the grits and boiled together, then put in loaf pan, and when ready to use, sliced, floured and fried it. It was called scrapple and was delicious alone or with syrup.

PS I love you! Thank you ! I always wondered what the difference was. I love both. Now tell me what polenta is?

Brown sausage and add to grits as they are cooking. Really tastes GREAT!

I am an "old" southern gal and have been eating fried grits my whole life. I checked out the recipe just for fun and found it was just how I have been making them for years and years and years. I love them with fried eggs for breakfast, steak and eggs for supper. Give them a try. You will love them!

I agree, the nutriental values would be a great help. Especially for anyone cooking for a diabetic.

i agree with the other person...I always have to click twice to get to the recipe..why is this...thanks.........c

I enjoy receiving your recipes, but I wish I didn't have to click twice to get a recipe. The first click goes to you dessert book. Thank you. Vilma Duffy

Yes - there is a difference between grits and mush. Grits are made from homony and mush is made with cornmeal

Not much difference in polenta, huh. Just the coarseness of the corn meal used.

In Ohio we call the yellow mush and it great with surger cane molasses

Here in SC we do fried grits, mexactly as made and refridgerated, however we batter our slices in beaten egg before frying. Sorta makes a fried grits, egg scramle.

could you please start putting nutrition facts with the recipes?

With all the available resources - i.e. calories, fat, carbs books etc it should not be too difficult to figure out the nutrition information yourself. I've done this on several recipes and it's no big deal.

No they are not the same thing..

I am wondering if Fried Grits are the same as Mush???? can any one tell me?????


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