Pan-Fried Cheese Grits
Ingredients
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6 cups water
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2 1/2 teaspoons salt, divided
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1 1/2 cups stone-ground grits
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6 tablespoons unsalted butter
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3 cups shredded sharp Cheddar cheese
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1/2 teaspoon garlic powder
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2 cups all-purpose flour
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1/2 teaspoon ground black pepper
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4 to 6 tablespoons canola oil
Directions
1.
Grease an 8 1/2-x-4 1/2-inch loaf pan; set aside.
2.
In a large saucepan, combine water and 11/2 teaspoons salt. Bring to a boil over medium-high heat. Gradually add grits, stirring to combine. Reduce heat to low. Cook, stirring frequently, for 20 to 30 minutes, or until grits are thick and creamy. Remove grits from heat and let cool slightly.
3.
Add butter, cheese, and garlic powder, stirring to combine. Pour cooked grits into greased pan.
4.
Refrigerate for 2 hours, or until firm.
5.
Invert grits onto a cutting board. Cut into 1/2-inch slices.
6.
Combine flour, remaining 1 teaspoon salt, and black pepper in a shallow bowl. Carefully dredge grits slices in flour mixture, turning to coat.
7.
In a large skillet, heat 2 tablespoons oil over medium heat. Add grits slices to hot skillet, a few at a time. Cook for 3 minutes per side, or until golden brown. Repeat process with remaining grits slices, adding additional oil as needed. Drain on paper towels.
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