Skip to main content
Main

Fried Grits

Fried grits are slices of boiled grits fried until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Grits

Ingredients

Directions

Prepare

  1. Wash the grits in cold water.

  2. Cover with tepid water and soak overnight.

  3. In the morning, boil the grits in a boiler for one hour.

  4. Season with salt and pepper to taste.

Set and shape

  1. Pour into a square mold and let cool.

  2. Once cool, cut into slices.

  3. Dust each slice with flour.

Fry

  1. Fry in fresh dripping until light brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grits
Form the main body of the dish; cooked and then cooled, they set firm enough to slice.
Fresh dripping
Fat for frying that browns the outside of each slice and adds rich flavor.
Flour
Light dusting on each slice that helps the surface brown evenly in the fat.

The step that matters

Let the grits cool fully before slicing. Cooked grits are soft and hot when first made. Cooling lets the starch gel and firm up, so the slices hold their shape in the pan instead of falling apart.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes