Fried Grits

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 cups water
  • 2 cups plus 2 tablespoons milk
  • Salt to taste, if desired
  • 1 cup regular or quick-cooking grits
  • 3 eggs
  • 1 cup fine fresh bread crumbs
  • 2 tablespoons butter, or more


  • In a saucepan, combine the water and 2 cups milk with salt, and gradually add the grits, stirring often. Cook until done, according to package directions.
  • Remove from the heat. Lightly beat 2 eggs, then beat them into the grits. Pour the mixture into an 8-inch-square pan. Chill until firm.
  • Cut the mixture into -inch squares.
  • Beat the remaining egg and dip each square into it. Coat with the bread crumbs.
  • Heat the butter in a skillet and cook the grits squares until golden brown on both sides, turning once.