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).
KENTUCKY GARLIC CHEESE GRITS
A wonderful dish that is a favorite for Derby Day (or any day) brunch.
Provided by Mark Ky
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
- Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
- Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 4 g, Cholesterol 68 mg, Fat 16.8 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 10.5 g, Sodium 496.7 mg, Sugar 1.3 g
GARLIC GRITS
Traditional Southern breakfast staple. serve on it's own or along side your eggs. Great fried if there are leftovers. Grits is an aquired taste.
Provided by Bergy
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a small sauce pan, medium high heat saute the garlic in the oil until softened but do not brown it.
- Add water, salt and tabasco sauce.
- Slowly add the grits stirring all the time with a wire whisk.
- When well incorporated,cover, lower heat and simmer for about 5 minutes or until grits have thickened.
Nutrition Facts : Calories 160.3, Fat 3.4, SaturatedFat 0.5, Sodium 60.7, Carbohydrate 28.7, Fiber 0.6, Sugar 0.2, Protein 3.3
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