Oh, good heavens, how I love shrimp and grits. Theyre a revelation. Theyre packed with an unbelievably delicious combination of completely fantastic flavors. Make luscious, creamy shrimp and grits for two with this quick Cajuninspired recipe. Its perfect for a romantic breakfast. Steps 5Total Time 40 minshttpswww. IDSERP,5380. 112 Recipes Every North Carolinian Should Know How to MakeThis delicious dozen reveals something wonderful about North Carolina foodways and proclivities. Follow this stepbystep, photo illustrated recipe for making our Southern Fried Grits recipe. If youve never tried them, Im sure youll be just as surprised as I. Last week I was in San Francisco and received a tip from a new friend that the grits with a poached egg at Cowgirl Creamery in the Ferry Building were a musthave. Fried Grits Recipe Taste of Southern. Follow this step by step, photo illustrated recipe for making our Southern Fried Grits recipe. If youve never tried them, Im sure youll be just as surprised as I was the first time I ever tasted them. Its certainly not going to be what you think or expect. Grits and syrup  Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead. Southern Fried Grits Recipe I know what youre thinking. How in the world can you possibly think that frying grits and, topping them with maple syrup, can in any way taste good  Not to worry, you really arent going to believe me until you actually give them a try yourself. Its what to do, the next time you have some leftover grits but, I bet youll soon be making EXTRA grits just so you can prepare them again. It happens often, you make a pot of grits but end up with a little leftover at the end of the meal. Dont throw them away, save them following the instructions below and fry them up the next morning for a delicious side dish with some bacon and eggs. You can serve them plain but, theyll be even better when you drizzle some maple syrup over the top. I had cooked up some grits one morning not too long ago for myself but made a little more than I could devour. Its not the first time, I just seem to do it often. I hate to admit it but, normally Id just scrape them out into the trash can and throw them away. On this particular day though, I got busy with something else and the grits stayed in the pot on the top of the stove for a couple of hours. Naturally, they hardened up into one big mass in the bottom. I was using the last of some locally stone ground grits I had on hand and I hated to see them go to waste. I wondered if they could be warmed up just like they were so, I stuck them in the refrigerator for the next day. Afterwards, I searched the Internet and found that Fried Grits were an old southern tradition that Id never been exposed to. Id never heard of them let alone tried them. Then, I saw that they were often served fried with maple syrup poured over the top. What. You can enjoy a hot, delicious breakfast without laboring in the kitchen before work just whip up one of these makeandfreeze breakfasts over the weekend. Life Tastes Good is a food travel blog that encourages you to choose fresh ingredients whether you are cooking at home or dining out. How To Make Good Grits' title='How To Make Good Grits' />It just didnt sound appetizing at all. I love grits but, Im sorry, I just didnt think they could be any good topped with syrup. Boy, was I ever in for a surprise. Next morning, I fried up my first batch of grits. I just placed them in my skillet as I cooked breakfast but I couldnt bring myself around to pouring the syrup over them. I topped them with a pat of butter and found they were pretty good just like that. At least Id found a way to save leftover grits. But then, I pulled out the bottle of pancake syrup and drizzled a little over the last couple of bites that remained. Apparently, I must have liked them because, over the next couple of days, I tried them a few more times. I found that dredging them in flour and a light egg wash would give them a crispier outside that just went well with the syrup. Its almost like eating regular pancakes. Seriously.   Dont take my word for it though, cook up a batch, have them for breakfast and youll see just what Im talking about. Ready to give them a try  Alright then. Lets Get CookingSouthern Fried Grits Recipe  Youll need some grits of course. Youll start by making up some grits. I used quick grits and I cant wait to give them a try with some stone ground grits. Just follow the directions on your package and fix them as directed. While theyre warm, pour any that are leftover into a shallow type dish or baking pan. Im using a small plastic take out container to make mine. The grits filled it about one inch up the side. Id suggest you not fill it more than 12 an inch thick though. Thinner ones will be a bit more crunchy overall and a little easier to handle. When the grits are cool, wrap them with plastic wrap or aluminum foil and, refrigerate overnight so they can firm up. Next morning, setup a simple dredging station to coat the grits in. Youll need about a cup of flour in one dish or a plate. Then, crack an egg into a small bowl and stir it up good with a fork, pour that into a separate dish to make the egg wash. Remove the grits from the refrigerator and flip them out onto a cutting board. As mentioned, these are a little thicker than Id actually recommend you make. Slice the firmed up grits into sections. You can make smaller slices, triangles or thick slices. Just dont slice them too thin or they will probably break apart. The grits will probably be moist enough that you can just dip them into the flour as is. Mine had released enough water that I actually had to pour the water out of the container they had been in while in the refrigerator. Flip the sections over and coat both sides with flour. Youll also want to coat all of the ends. Handle them gently so as not to break them. Theyre amazingly firm but, you dont want to break them apart while you work with them. As you finish each one, lay it on a plate until youve got them all coated. Dip the floured pieces into the egg wash. Coat the section in the egg wash, flipping it over to coat both sides. Dip the ends to be sure all sides and edges are coated well. Now, lay them back into the dish with the flour, working with them one at a time. Just work them around with your fingers until you have coated both sides and all the ends and edges again. Scallions. Shake off any excess flour, place on a plate and let them dry for a few minutes. Youll need a frying pan placed over medium low heat with about 14 inch of cooking oil in it. I used my cast iron skillet to make these. As Ive already mentionedthree times now. Make yours thinner and that way the oil should come up about half way on the sides of the sections as they are frying to be sure the ends get fried as well. Frying them over a lower heat will help them brown better without burning them. When you notice that the bottom edges and sides are starting to brown a bit, use a spatula and carefully flip them over. It took about 5 minutes to cook the bottom sides. Remember, the grits are already cooked, youre just browning the coating at this point. You may need more or less time on yours depending on how hot your frying pan actually is. When the other side and edges are browned, remove them from the frying pan. Place them on folded paper towels and let them drain for a minute or two. You can serve them plain with some bacon and eggsorGo for it. Enjoy  You can thank me later. Please leave us a comment and let me know if you like them. Southern Fried Grits Recipe. Follow this step by step, photo illustrated recipe for making our Southern Fried Grits recipe. If youve never tried them, Im sure youll be just as surprised as I was the first time I ever tasted them. Its certainly not going to be what you think or expect. Grits and syrup Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead. give them a try. Ingredients. 2 cups of cooked Grits, quick grits or stone ground preferred. Flour, all purpose or self rising. Oil for frying. Instructions. Prepare grits according to directions on packaging. Pour warm prepared grits into a shallow dish or container to a depth of about 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 inch depth.