Fried Cheese Stick Grits
Following our recent interview with barbecue judge extraordinaire Ardie Davis, we decided to test out one of the many great recipes featured in his (in conjunction with Paul Kirk) new book America's Best BBQ.
And being that it'sTGI Fryday, we chose the deep fried bacon explosion. Oh wait. That was last week! Actually, we're trying out Fried Cheese Stick Grits, a recipe Ardie and Paul wrestled from the hands of Bob Kantor of Memphis Minnie's in San Francisco. And was it worth it! We fried up a batch this morning and are now enjoying them with a little ranch dressing blended to taste with Franks Red Hot hot sauce. And while the recipe is featured below, I suggest you grab a copy of the book today because this is only the beginning!
Fried Cheese Stick Grits
(serves 8-12)
1 quart milk
2 cloved garlic, minced
5 cloves smoked garlic, mashed
2 cups grits (not instant)
3/4 pound sharp cheddar cheese, grated
1/2 cup freshly grated Parmesan cheese
1 tspn salt
1 tspn ground pepper
2 large eggs
3 tablespoons milk
1 cup cornmeal
1 cup corn flour
Canola oil for deep frying
Bring 4 cups water, the milk, fresh and smoked garlic to a boil. Add the grits, stirring constantly, and simmer 6-8 minutes. Remove from heat and stir in the cheeses, salt and pepper.
Pour mixture evenly into a parchment lined 9x13 inch pan and chill until very cold, 4 to 6 hours or overnight. Turn out, peel off parchment and cut into 1x4 inch sticks.
Combine and beat the eggs and milk in a small bowl. Combine the cornmeal and cornflour in a medium bowl. Coat the grits sticks in the egg wash then in the cornmeal mixture. Place on a parchment lined sheet pan and chill until ready to fry.
Put the oil in your deep fryer and preheat to 370 degrees (or use a skillet and measure the temperature of the oil with a deep frying thermometer). Fry the sticks for 3-5 minutes until golden brown. Serve with your favorite dipping sauce, salsa or barbecue sauce.
(recipe courtesy of Andrews McMeel Publishing and America's Best BBQ, available now)
And being that it'sTGI Fryday, we chose the deep fried bacon explosion. Oh wait. That was last week! Actually, we're trying out Fried Cheese Stick Grits, a recipe Ardie and Paul wrestled from the hands of Bob Kantor of Memphis Minnie's in San Francisco. And was it worth it! We fried up a batch this morning and are now enjoying them with a little ranch dressing blended to taste with Franks Red Hot hot sauce. And while the recipe is featured below, I suggest you grab a copy of the book today because this is only the beginning!
Fried Cheese Stick Grits
(serves 8-12)
1 quart milk
2 cloved garlic, minced
5 cloves smoked garlic, mashed
2 cups grits (not instant)
3/4 pound sharp cheddar cheese, grated
1/2 cup freshly grated Parmesan cheese
1 tspn salt
1 tspn ground pepper
2 large eggs
3 tablespoons milk
1 cup cornmeal
1 cup corn flour
Canola oil for deep frying
Bring 4 cups water, the milk, fresh and smoked garlic to a boil. Add the grits, stirring constantly, and simmer 6-8 minutes. Remove from heat and stir in the cheeses, salt and pepper.
Pour mixture evenly into a parchment lined 9x13 inch pan and chill until very cold, 4 to 6 hours or overnight. Turn out, peel off parchment and cut into 1x4 inch sticks.
Combine and beat the eggs and milk in a small bowl. Combine the cornmeal and cornflour in a medium bowl. Coat the grits sticks in the egg wash then in the cornmeal mixture. Place on a parchment lined sheet pan and chill until ready to fry.
Put the oil in your deep fryer and preheat to 370 degrees (or use a skillet and measure the temperature of the oil with a deep frying thermometer). Fry the sticks for 3-5 minutes until golden brown. Serve with your favorite dipping sauce, salsa or barbecue sauce.
(recipe courtesy of Andrews McMeel Publishing and America's Best BBQ, available now)
- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ
Good lord those look awesome! Thanks for passing this along, I will be making these for sure!
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