Leftover grits with cheese and onion, chilled at least one hour
flour OR cornmeal seasoned with salt/pepper or favorite seasoned salt
frying oil, 1/2 inch deep
If leftover grits don't have cheese in them, add
an adequate amount, plus diced onions. Chill
overnight in shallow square container, proper size
needed to obtain proper shape for cutting and
Keep grits refrigerated or slightly frozen
prior to breading. Turn cold grits onto
cutting board and slice into rectangular cubes,
not too big. CAREFULLY dredge into egg batter
and then into cornmeal or flour mixture. Place
onto plate, repeat for all cubes.
Pour vegetable oil in non stick skillet, a
little more than one half as deep as the cubes.
Heat oil over medium high. When oil is
shimmering hot, place each cube carefully into
hot oil, leaving room so that cubes don't
touch. Cook 2-3 minutes until light brown,
flip and cook on opposite side about 2 minutes
Transfer onto paper towel, let cool before
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