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Fried Grits Recipe

Fried Grits has lovely taste. Fried Grits gets its taste from grits mixed with milk and flour. Fried Grits is served as side dish across the world.

Summary

Difficulty LevelEasyCuisineSouth American

CourseSide DishMethodFried

Ingredients

	Grits	2 Cup (32 tbs)
	Evaporated milk	1 Cup (16 tbs)
	Salt	1 Teaspoon
	Flour	100 Gram

Nutrition Facts

Serving size: Complete recipe

Calories 939 Calories from Fat 273

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 14 g70.1%

Trans Fat 0 g

Cholesterol 74.2 mg24.7%

Sodium 3225.3 mg134.4%

Total Carbohydrates 136 g45.3%

Dietary Fiber 2.7 g10.8%

Sugars 26 g

Protein 32 g64%

Vitamin A 11.9% Vitamin C 8.1%

Calcium 68.4% Iron 102.5%

*Based on a 2000 Calorie diet

Directions

Boil the grits with salt until they are creamy; set them aside in a large shallow dish or platter.
When they are cool and solid, cut them into squares.
Dip the squares in evaporated milk, roll them in flour, and fry them in a greased pan.
Brown them on both sides.
For a thicker batter, beat up an egg, dip the slices in egg, roll them in flour, and fry them in a covered pan.
Grits may also be rolled in flour, without the milk or batter, and fried very satisfactorily.

Comments

Comments: 2 | Add a Comment

anonymus says :

Grits is a food originated in the Southern United States and it mainly consists of coarsely ground hominy. Grits is similar to thick maize-based porridges from around the world, such as polenta. It also resembles farina, a thinner porridge.

Posted on: 5 September 2010 - 11:28pm