SORGHUM GRITS RECIPES

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FRIED GRITS RECIPE - TASTE OF SOUTHERN



Fried Grits Recipe - Taste of Southern image

Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe. If you've never tried them, I'm sure you'll be just as surprised as I was the first time I ever tasted them. It's certainly not going to be what you think or expect....especially when you top them with syrup. Grits and syrup? Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead....give them a try.

Provided by Steve Gordon

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 4

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.

Steps:

  • Prepare grits according to directions on packaging.
  • 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 start to slightly brown.
  • Carefully flip the sections and brown the reverse side until bottom and 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.
  • Enjoy!

ALL-PURPOSE BISCUITS RECIPE - NYT COOKING



All-Purpose Biscuits Recipe - NYT Cooking image

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out this guide from our colleagues at The Sweethome.)

Provided by Sam Sifton

Yield 6 to 8 servings

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk

Steps:

  • Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
  • Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
  • Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
  • Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 3 grams, CarbohydrateContent 28 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 287 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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ALL-PURPOSE BISCUITS RECIPE - NYT COOKING
Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out this guide from our colleagues at The Sweethome.)
From cooking.nytimes.com
Reviews 5
Cuisine southern
Calories 204 per serving
  • Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
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