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Fried Grits Recipe: Tips for Making Pan-Fried Grits

Written by MasterClass

Last updated: Apr 3, 2023 • 3 min read

Fried grits are perfect for those who crave a crispy edge or two with a rich, creamy bowl of slow-cooked cornmeal. Learn how to make this Southern classic so that you can have the best of both worlds.

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What Are Fried Grits?

Fried grits, also known as fried grit cakes, are cooked grits—a creamy style of porridge made from coarse cornmeal—pan-fried in oil or lard. A quick dredge in flour or breadcrumbs helps dry out the surface for an extra-crisp fry. Add a spicy green onion dip for even more flavor.

3 Tips for Making Fried Grits

Since they complement everything from braised meat to fresh vegetables, you can serve fried grits as a side dish or main course at breakfast or brunch or as part of a summery appetizer at dinner. Here are some other tips to consider:

  1. 1. Refrigerate the grits overnight. Fried grits are ideal for giving leftover grits new life; simply roll or shape the grits into cakes as best you can. (You can use the same method to make fried polenta.) If you don’t have leftover grits on hand, make your favorite creamy grits recipe, then cool the cooked grits in a baking dish. Chilling makes the grits easier to cut and prevents them from turning to mush during frying.
  2. 2. Fry up the scraps. If you make round grits patties, fry up all the leftover edge pieces as a bonus. Alternatively, cut the grits into neat bars for a uniform look.
  3. 3. Pair with various accompaniments. Serve fried grits as-is, or top them with soft-scrambled eggs, pulled pork, bacon bits, fresh cherry tomatoes, or a spoonful of seasoned sour cream. To make cheesy fried grits, stir shredded cheddar cheese into the pot of finished grits before placing your cheese grits in the refrigerator to set.

Simple Pan-Fried Grits Recipe

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6 Ratings | Rate Now

makes

prep time

10 min

total time

30 min

cook time

20 min

Ingredients

For the grits:

For the scallion sour cream:

For frying and assembling the cakes:

Note: The total time does not include 1 hour of inactive time.

Make the grits:

  1. 1

    Heat the water in a large pot over high heat.

  2. 2

    Once the water comes to a boil, season it with salt.

  3. 3

    Whisk the grits into the boiling water and lower the heat to a simmer.

  4. 4

    Cook the grits, whisking or stirring every so often, until they thicken slightly and turn creamy and soft, about 1 hour. Add more hot water as needed.

  5. 5

    Remove the grits from the heat and add the butter. Stir to incorporate and season with additional salt and black pepper to taste.

  6. 6

    Transfer the cooked grits to a large baking dish or a rimmed baking sheet (depending on how thick you’d like the final cakes to be) and smooth them into an even layer.

  7. 7

    Let the hot grits cool to room temperature, then cover with plastic wrap or aluminum foil and place in the refrigerator for at least 1 hour or up to overnight.

Make the scallion sour cream:

  1. 1

    Heat a large skillet over high heat.

  2. 2

    Add 1 teaspoon of oil, and lay the scallions in the skillet. Cook until charred on both sides.

  3. 3

    Remove the scallions from the skillet and place them on a cutting board to cool.

  4. 4

    Slice off the frazzled root end of the scallions and finely chop the green and white parts.

  5. 5

    In a small bowl, combine the chopped scallions with the chopped pickled jalapeño.

  6. 6

    Add the sour cream, and season with salt and pepper. Place in the refrigerator until ready to use.

Fry and assemble the grit cakes:

  1. 1

    When ready to fry, use a cookie cutter to punch out as many patties as the size of the dish allows.

  2. 2

    Transfer the flour to a plate.

  3. 3

    Place each cake in the flour, turning to coat and tapping to remove excess. Set them aside.

  4. 4

    Heat 2–3 tablespoons of oil in a large cast-iron skillet over medium-high heat.

  5. 5

    Working in batches as needed, fry the cakes until they’re golden brown all over, about 2–4 minutes per side.

  6. 6

    Transfer the fried grit cakes to a sheet tray lined with paper towels, and season them with flaky salt.

  7. 7

    Repeat with the remaining patties.

  8. 8

    Serve the grit cakes immediately, topped with the fried eggs (if using) and the scallion sour cream on the side.

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