Fried Grits Recipe

Bring liquid to a simmer

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Stir in 1 teaspoon kosher salt.

Cook grits

Slowly whisk in 1 cup grits to the simmering liquid, reduce heat to low, and cook, stirring frequently, until thickened and tender, about 20–25 minutes for quick or medium grits, or 30–40 minutes for stone-ground (follow package timing). Stir every few minutes to prevent sticking.

Finish with butter and cheese

When grits are creamy and fully cooked, remove from heat and stir in 2 tablespoons unsalted butter, 1 1/2 cups shredded sharp cheddar, and 1/2 cup grated Parmesan until smooth. Taste and adjust seasoning.

Set and cool

Spread the hot cheesy grits into a lightly oiled 8x8-inch baking dish or rimmed sheet to a 3/4–1 inch thickness. Smooth the surface, cover, and refrigerate until firm, at least 2 hours or overnight. Chilling ensures they hold shape when cut and fried.

Prepare coatings

Line a sheet pan with parchment. In one shallow bowl combine 1 cup all-purpose flour. In a second shallow bowl whisk together 2 beaten eggs and 2 tablespoons milk. In a third shallow bowl combine 1 cup fine cornmeal, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (if using).

Cut chilled grits

Remove the firm chilled grits slab from the dish. Use a sharp knife to cut into 12–16 squares or rounds (about 2 inches each). Pat each piece dry with paper towel to remove surface moisture—this helps the coating adhere.

Dredge grits

Working in batches, dredge each piece first in flour (shake off excess), then dip into the egg wash, then press into the cornmeal mixture, coating completely. For a thicker crust, repeat the egg and cornmeal step once more.

Heat oil

In a heavy skillet or Dutch oven, add about 1/2–1 inch vegetable oil (or enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry grits

Fry coated grits in batches to avoid crowding, 2–3 minutes per side, until golden brown and crisp. Use a slotted spatula to turn gently. Adjust heat as needed to maintain oil temperature. Total frying time per batch ~5–6 minutes.

Drain

Transfer fried grits to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if frying remaining batches.

Plate and finish

Arrange 2–3 fried grits per plate as a starter. Spoon 1/2 to 1 tablespoon Grandma Vida's pepper jelly over each fritter (or serve a small ramekin alongside for dipping).

Garnish

Scatter thinly sliced chives over the grits and add a few microgreens or baby arugula for color and peppery contrast. Serve immediately while hot and crisp.