Fried Grits
Ingredients
Directions
Prepare
Pour the hot hominy mush into a deep dish that has been dipped in cold water.
Once cooled, cut the mush into slices.
Sprinkle the slices with flour.
Fry
Fry in enough fat to prevent burning, covering the pan to reduce splatter.
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
What each ingredient does
- Hominy mush
- Forms the solid base that sets when cooled and holds its shape for slicing.
- Flour
- Coats the slices so they brown and crisp in the fat.
- Fat for frying
- Conducts heat to brown the surface and crisp the slices.
The step that matters
Frying in enough fat. Too little fat lets the slices scorch on the pan before they brown evenly. Using enough fat gives steady, even heat across the surface, so the coating browns without burning.
“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.
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