SouthernAirs Recipe: Not-Fried Grits

​It's easy to imagine fried grits were invented by a family that did not believe in throwing out leftovers. Whatever the origins of the dish, it has come to transcend the breakfast table, and can do double-duty as a stylish bread substitute at dinner.

​Real fried grits are never deep fried, but rather are sautéed in butter on a hot stovetop. Maybe they should be called sautéed grits, but no one ever calls them that.

INGREDIENTS
​1 1/2 cups old-fashioned grits (not the quick type)
1/2 cup butter, divided
​1 egg, lightly beaten
1/2 cup flour
1 1/2 teaspoons salt
​1 teaspoon medium-heat cayenne hot sauce (we prefer SouthernAirs ORIGINAL Hot Sauce)

DIRECTIONS
​Slowly stir the grits and salt into 6 cups of boiling water, using a saucepan. Reduce heat to low and cover, cooking for about 20 minutes while stirring occasionally until the grits are thickened and done. Stir in 1 tablespoon butter and the hot sauce. Spoon the mixture into a lightly greased 9x13 inch baking dish. Cover with aluminum foil and refrigerate for 5 hours. Then cut the grits into brownie-sized squares.  Dip the squares into the egg mixture, then roll them in the flour. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add enough of the grits squares to fill the skillet and cook them about 3 minutes on each side until nicely browned. A slightly crispy exterior is important. Remove from the skillet and keep warm. Add more butter to the skillet, and repeat with the remaining grits squares. Serve hot.