Cheesy Grits Fries

Grits Fries

This is one of those “why didn’t I think of that” recipes. Grits Fries – what a great idea!!  I saw this over at The Duo Dishes and had to give them a try.  Grits are a relatively new food for me.  I never had any interest in the runny, bland-looking mush in a bowl that I saw at the Cracker Barrel or Waffle House.  I broke down and tried jalapeno cheese grits at a dinner one night and I was shocked at how good they were!  I never knew that grits could be a wonderful and savory side dish.  I have been making cheese grits at home ever since.  (I still don’t eat the runny, bland mush at breakfast joints – blah!)

Back to the fries – I made a half recipe of the grits and it was more than plenty for the two of us (I listed the whole recipe below).  I served them with our favorite chicken fingers.  We loved them!  I wished I had made a whole batch so I could have eaten them for dinner too.  I can’t wait to make these again! 

Grits Fries

Grits Fries
adapted from The Duo Dishes
(Printable Recipe)

  • 1 cup quick-cook grits (not instant)
  • 3 cups water
  • 1 cup milk
  • 2 teaspoons kosher salt
  • ½ cup grated Parmesan
  • 1 1/2 tsp garlic powder
  • cooking spray

Cook the grits according to the package directions. Stir in the cheese, garlic, and salt just before removing from heat. Carefully pour the hot grits into a large, shallow plastic container. Allow the grits to cool down to room temperature. Cover, then chill overnight.

When ready, overturn the grits onto a large cutting board and cut into 1/2″ wide pieces. Lay them on a parchment paper or foil-covered baking sheet and spay with cooking spray. Bake in a preheated oven at 425 degrees for 20-30 minutes or until browned. Flip them once midway through cooking time to brown both sides.

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  1. These looks awesome. My husband will surely love these, he loves grits. Thank you for sharing.

  2. Steph, I don't know if you've ever had them, but the best grits I've ever had in my whole life are at Ross Bridge in Hoover. We stayed at the hotel after our third was born as a getaway gift from a group of friends, and we had brunch the next morning. I DIED. Those grits were so good I embarrassed myself by going back for THIRDS. You must try them sometime!

  3. You know, I have NEVER had grits, but your post is the second I've seen in the last week about grits! This recipe certainly looks like a good way to try them out:) Thanks!

  4. Love this idea! And we've always loved grits around my house.

    I did a similar thing recently with polenta…saw it in Donna Hay magazine. (Is nothing new under the sun?)Biggest difference was there were lots of herbs in the one I made. Haven't posted it yet.

  5. Those look amazing! I would never have thought of doing that, but I'm glad you did so I could see it=) GREAT recipe!

  6. Want to know where I fell in love with grits? Band Camp! Didn't you ever taste the grits at band camp? Cheesy, buttery, salty and crumble bacon on top. Oh, so good. These fries look like something I must try!

  7. Fried grits are one of my favorites and I just made up a batch yesterday, some of which are surely to be fried.

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