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Cheese Grits, leftovers deep fried with onion Recipe


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     Cheese Grits, leftovers deep fried with onion

Category   Breakfast - Brunch
Sub Category   Gluten-Free

Leftover grits with cheese and onion, chilled at least one hour
egg, beaten
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 frying.
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 more.
Transfer onto paper towel, let cool before serving.

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