If this ain't good, then grits ain't groceries! I would have to say that fried grits are my favorite way to eat grits. Love them just boiled with salt, pepper and butter, but there is something special about them fried. As a kid any leftover grits from one breakfast would be packed into a loaf pan, chilled, sliced and fried the next morning for breakfast. Maybe with butter and maple syrup . Heavenly!
These are fancy grits to eat with Beef Stew or Grillades. Put a square of Cheesy Fried Grits in the bottom of a shallow bowl and spoon your stew over top. Plain grits are fried the same way.
Cheesy Fried Grits
1 teaspoon unsalted butter
5 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup old fashioned grits (instant will not work)
1 cup grated white cheddar cheese
3 tablespoons chopped green onions (scallions)
1/2 teaspoon minced garlic
1 1/4 cups all-purpose flour
1 tablespoon Emeril's Essence
2 large eggs
1/2 cup milk
1/2 cup to 1 cup vegetable oil, for pan frying
Grease an 8 x 8-inch baking sheet with the butter and set aside. In a large heavy saucepan, bring the water to a boil. Slowly add the grits, salt and pepper, whisking constantly. Bring to a boil, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.
Remove from the heat, add the cheese, green onions, and garlic, and adjust the seasoning to taste. Turn out the mixture onto the prepared baking sheet and using an offset cake spreader or rubber spatula, spread evenly across the bottom. Refrigerate until completely cooked and firm, at least 1 hour, longer is better. Cut the grits into squares and refrigerate until ready to fry.
In a large, heavy skillet or saute pan, heat 1/2 cup of the oil to 350 degrees F.
Combine the flour and Essence in a shallow dish. Combine the eggs and milk in another show dish, whisking to combine.
Dredge the squares in the seasoned flour, dip into eggwash, and then back into the flour, 1 at a time. Fry in batches, turning, until golden brown, 2 to 3 minutes, adding more oil as necessary. Remove with a slotted spoon and drain on paper towels.
Adapted from "New New Orleans Cooking" by Emeril Lagassee