We tested this recipe with both stone-ground and regular “old-fashioned” grits; we liked the stone-ground best here because of its pronounced corn flavor and appealing texture. If you already have the “old-fashioned” type on hand, it’s a fine substitute. Simply follow our procedure and disregard the cooking instructions on the package.
Active time: 1 1/2 hr Start to finish: 4 1/2 hr (includes chilling)
Makes 8 servings.
INGREDIENTS
- 4 1/2cups water
- 3tablespoons unsalted butter
- 4garlic cloves, minced
- 1 1/2teaspoons salt
- 1/2teaspoon black pepper
- 1cup coarse stone-ground white grits*
- 2cups all-purpose flour
- 2large eggs, lightly beaten with 2 tablespoons water
- 2cups plain fine dry bread crumbs
- 6cups vegetable oilspecial equipment:a deep-fat thermometer
DIRECTIONS Line a lightly oiled 13- by 9- by 2-inch baking pan lengthwise with a 24-inch-long sheet of wax paper, letting excess hang over ends.
Bring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, then slowly stir in grits. Reduce heat and cook at a bare simmer, covered, stirring frequently, until thickened, about 40 minutes. Remove lid and simmer grits, stirring frequently, until very thick and tender, 10 to 15 minutes. Cool grits in pot 10 minutes, then pour into lined baking pan, smoothing top, and cool completely. Chill grits, covered with plastic wrap, until firm, at least 3 hours.
Discard plastic wrap and transfer grits on wax paper to a work surface, then pat dry with paper towels. Cut grits into 8 (4 1/2- by 3 1/4-inch) rectangles, then diagonally halve each rectangle to form 2 triangles.
Put flour, eggs, and bread crumbs in separate shallow dishes. Dredge a grits triangle in flour, knocking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs. Transfer coated triangle to a large baking sheet. Coat remaining triangles in same manner.
Preheat oven to 300°F.
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry triangles in 4 batches, stirring gently, until crisp and golden brown, 1 to 2 minutes, then transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep grits hot on a rack set in a baking pan in oven while frying other batches.
Cooks’ notes:
• Grits can be chilled in baking pan up to 2 days.
• Grits triangles can be fried 1 hour ahead and kept at room temperature on a rack in a baking pan. Reheat, uncovered, in middle of a 375°F oven 5 to 8 minutes.
*Availableat specialty foods shops and Hoppin’ John’s (800-828-4412; hoppinjohns.com).
