What you need

  • 2 cups of cooked grits, quick grits or stone ground (preferred)
  • 1 cup of flour, all-purpose or self-rising
  • 1 egg, beaten
  • oil for frying

How to prepare

Prepare grits according to directions on packaging. Reserve one or two cups for our recipe. Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch. Cover dish with plastic wrap or foil and refrigerate overnight.

Prepare dredge station by placing one cup flour in a container or plate. Crack one egg, beat well, and place in second container.

Remove grits from refrigerator, drain any excess water and turn out onto cutting board. Slice grits into sections as desired. Dip each section, one at a time, into flour and coat both sides and ends
well. Place on a plate. Dip each section into the egg wash, coating both sides and ends well. Dip each section back into the flour again, coating both sides and ends well. Gently shake off any excess flour, place on plate to dry for several minutes.

Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth. Place coated grit sections into the heated oil but do not crowd the pan. Brown grits about 5 minutes or until bottom edges started to slightly brown. Carefully flip the sections and brown the reverse side until edges are also brown. Remove from skillet, place on folded paper towels and let drain for a minute or two.

Serve warm as is or, top with maple syrup.

This recipe first appeared on Steve Gordon’s website.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.