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.

Make the grits

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

  2. Season with salt and pepper to taste.

  3. Pour into a square mold and let cool.

Fry and serve

  1. Once cold, cut into slices and dust each slice with flour.

  2. Fry the slices 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; as they cook and cool, the starch sets into a firm, sliceable block.
Flour
Dusted on the slices, it helps form a crisp, golden browned crust when fried.
Dripping
Hot fat carries heat into the slices, driving browning and giving a rich, savoury flavour.

The step that matters

Let the grits cool fully before cutting. As the cooked starch cools, it gels and firms into a solid mass. Cutting it while still warm will crumble or tear the slices, so they need to be fully cold first.

“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