How To Host: Fried Grits

My fried grits are creamy, crunchy and a perfect twist of a southern classic. Fried grits are true to the original, while making it a meal for dinner. I paired my fired grits with a fresh jalapeño aioli. Make these fried grits for dinner or an exciting appetizer. Grits, but southern style, fried grits and a tangy spicy jalapeño aioli.

Ingredients for Fried Grits

Fried Grits 

6 cups water 

2 tsp. Salt 

1/2 tsp. Cumin

2 cup Polenta 

1 cup Cheddar Cheese, shredded

Jalapeno Aioli for the Fried Grits

1 Jalapeño 

¼ cup Mayonaise 

2 tbsp. Sour Cream

1 tsp. Pepper 

½ tsp. Chili powder 

½ tsp. Salt

Directions Fried Grits

1. Place a medium pot on the stove and fill with water, turn heat onto medium and bring the water to a boil. When water is boiling, add polenta salt and cumin to the pot. Stir to hydrate, you are looking for this to thicken like pudding. Let cook for 7-20 minutes, stirring. 

2. Prepare a baking dish with parchment paper, 8 x 8 or 9 x 7 pan. When Polenta is thick, remove from the stove and stir in the cup of cheddar cheese. Pour polenta into a linen baking dish. Let set on the counter for 30 minutes before moving to the refrigerator to set for 2-6 hours. (2 HOURS MIN)

3. In a food processor or blender, make the jalapeno aioli. Combine jalapeno, mayonnaise, sour cream, pepper, salt and chili powder. The sauce may taste a but over salted at first, but as the sauce sits it will become spicier and well balanced. 

4. Fry the polenta sticks, in a heavy bottom frying pan filled with an inch of oil, heat oil over medium high. Remove the polenta stick from the pan, you should have a solid square of polenta you can cut into blocks. Cut into 1 inch rectangles and place into the hot oil. Fry each stick for 5-8 minutes a side, making sure it is golden brown. 

5. Serve hot topped with more cheddar cheese, chives and the jalapeño aioli.

This Fried Grits recipe is apart of my August How to Host: Southern Nights menu. Try these fried grits and comment below.