Serves 6
55 min
New Orleans Golden Grit 'Fries'
Recipe GLPR221f549201e648
Creamy polenta-style grits enriched with butter, heavy cream, and sharp Gouda cheese, seasoned with warm Cajun spices and cumin. The cooked grits are cooled, cut into golden strips, and can be pan-fried until crispy for a savory Southern-inspired side or main dish with a luxurious texture and bold flavor profile.
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Ingredients
1 cup Regular Grits (not instant)
2 cups Water
1 tablespoon Unsalted Butter
1 cup Heavy Cream
½ cup Shredded Gouda Cheese
2 teaspoons Kosher Salt
1 teaspoon Cracked Black Pepper
1 teaspoon Cajun Seasoning
½ teaspoon Ground Cumin
Directions
Bring 2 cups of water to a boil in a heavy-bottomed pot over medium-high heat.
Slowly whisk in the 1 cup of regular grits, stirring constantly to prevent lumps from forming.
Reduce heat to medium-low and continue stirring frequently for about 25–30 minutes, until the grits thicken and pull away from the sides of the pot.
Remove from heat and stir in the butter and heavy cream, mixing until fully incorporated and smooth.
Add the shredded Gouda, kosher salt, cracked black pepper, Cajun seasoning, and ground cumin, stirring until the cheese melts and the seasoning is evenly distributed.
Pour the seasoned grits into a parchment-lined baking sheet or greased 9x13-inch pan, spreading evenly to about 1-inch thickness.
Allow the grits to cool to room temperature, then refrigerate for at least 2 hours until firm.
Once cooled and set, cut the grits into fry-shaped strips approximately 3 inches long and ½ inch wide.
For serving as 'fries,' heat a large skillet with a thin coating of oil or butter over medium-high heat. Pan-fry the grit strips in batches for 3–4 minutes per side until golden brown and crispy on the exterior.
Serve immediately while hot, seasoning with additional salt and pepper to taste if desired.
