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Company Fried Cheese Grits

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Since both sour cream and cheese are added to these luscious grits before frying, the quick-cooking style not only is acceptable in flavor and texture but also requires considerably less cooking time than regular grits. The grits could be prepared for breakfast or brunch, but never are they so good as when served with fried ham steaks, quail, or fish. For the richest flavor, be sure to use only extra-sharp cheddar cheese."

List of Ingredients

â—¦ 4 cups water
â—¦ 1 teaspoon salt
â—¦ 1 cup quick-cooking grits
â—¦ 4 tablespoons (½ stick) butter, cut into pieces
â—¦ ¼ cup sour cream
â—¦ 1 large egg, beaten
â—¦ 1 cup grated extra-sharp cheddar cheese
â—¦ Freshly ground black pepper to taste
â—¦ Paprika to taste
â—¦ ½ cup all-purpose flour
â—¦ Vegetable oil for shallow frying


Recipe

In a large, heavy saucepan, combine the water and salt and bring to a boil. Gradually add the grits, stirring constantly, reduce the heat to moderate, and cook, stirring, till the grits are thick and creamy, about 5 minutes.

Scrape the grits into a bowl, add the butter, sour cream, egg, cheese, pepper, and paprika and stir till the mixture is well blended and smooth. Scrape the mixture into an 8-inch square pan or dish and chill till firm and ready to fry.

Cut the grits into squares or rectangles and dredge lightly in the flour. In a large cast-iron skillet, heat about ½ inch of oil over moderate heat, fry the grits till golden brown, about 2 minutes on each side, drain briefly on paper towels, and serve hot.

Makes 4 to 6 servings