Crispy Cheesy Fried Grits
Hands On Time: 15 minutes
Total Time: 35 minutes
1 teaspoon salt
Pinch freshly ground black pepper
Pinch garlic powder
Pinch crushed red pepper
1 tablespoon butter
1 cup sliced onions
2 cups fresh stone ground grits
6 cups water
12 ounces grated cheddar or Jack cheese
4 ounces grated mozzarella cheese
4 slices American cheese, cut into pieces
1 teaspoon Cajun seasoning
Line a loaf pan with plastic wrap. In a small bowl, combine salt, black pepper, thyme, garlic powder and red pepper. Set aside.
In a skillet over medium heat, melt butter. Add onions and saute until softened. Set aside.
In a large pot, bring grits and water to a slow boil and cook until thickened and soft. Add sauteed onion, 8 ounces of cheddar, mozzarella and American cheese and stir until cheeses melt. Add reserved seasoning blend and Cajun seasoning. Pour into prepared loaf pan and cool overnight in refrigerator.
Remove from loaf pan and slice into 3/4- to 1-inch thick slices.
Heat a griddle over medium-high heat and spray with nonstick cooking spray or lightly grease with butter. Cook grits 2 to 3 minutes per side until heated through. Put about 1 1/2 tablespoons of the remaining cheddar cheese on the griddle and place the hot grits on top. Cook until the cheese forms a crust. Serve immediately.
Per serving: 347 calories (percent of calories from fat, 50), 16 grams protein, 27 grams carbohydrates, no fiber, 19 grams fat, 60 milligrams cholesterol, 668 milligrams sodium.
About the recipe
These stone-ground cheesy grits are fried and true. Both crispy and just the right amount of cheesy, these grits are the perfect side dish to make any meal truly Southern.
Note that this recipe calls for grits to be refrigerated overnight.
Recipe courtesy of Crescent Moon in Decatur, Ga.