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!
adapted from The Duo Dishes
- 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.