Southern Grit Fries

For a quick appetizer, these grits can be prepared ahead and held in the refrigerator until ready to fry.

By / Photography By Shell Royster | July 01, 2017


Measure and place all ingredients, except for grits, in a pot on medium heat. Bring ingredients to a simmer and allow to simmer for 4–6 minutes.

Slowly whisk in grits in a steady stream. Continue to whisk until desired thickness, which should look stiff but pourable.

In a 9-inch-x-13-inch, greased baking pan, pour grits and smooth evenly with a spatula. Put in the refrigerator to cool for 30 minutes.

Cut into large fry-like shapes and deep fry at 375° for 4 minutes or until golden brown.

Sprinkle with salt and serve with a drizzle of honey.


  • 4 cups water
  • 4 cups milk
  • ½ cup heavy cream
  • 4 tablespoons butter
  • 2 cups of Anson Mills coarse ground yellow grits
  • Salt for season
  • ¼ cup honey for drizzle and dip
  • Oil for deep frying
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