Ingredients

The following ingredients have 4 Servings
  • 1.5 cups quick-cooking grits
  • 3 cups water
  • 1 teaspoon Cajun spice
  • ½ teaspoon sea salt ((optional if your Cajun spice has lots of salt))
  • 2 tablespoons chopped chives (or scallions)
  • 1 cup shredded cheddar cheese
  • vegetable oil for frying ((~2-3 cups, depending on the size of your saucepan))
  • 1 cup marinara sauce
  • 1 teaspoon Cajun spice
  • 1 teaspoon lime juice
  • optional garnish: chopped chives

Instruction

  • In a medium saucepan, mix together the grits, water, 1 teaspoon Cajun spice, and ½ teaspoon sea salt. Cook for 5 minutes, stirring constantly. The mixture should be much thicker than typical grits that you would eat for breakfast, almost like a paste. If adding any add-ins, such as bacon or ham, stir that in now. See notes for more add-in ideas.
  • Stir in shredded cheese and chives and mix well. Allow to cool for about 1 hour, or until the grits are cool enough to handle with your hands. Colder grits will be easier to form into fritters, warmer grits will stick to your hands.
  • Using your hands, form the fritters: Take about 3 tablespoons of the grits mixture, roll it into a smooth ball, and flatten it slightly. Tip: you can dip your hands into cool water in between every 2-3 grits balls, to help them not stick to your hands.
  • Preheat vegetable oil for frying in a small pan or sauce pan - there should be 1-2 inches of oil. Insert a wooden toothpick to test the temperature - if small bubbles form, the oil is hot enough.
  • Use tongs to carefully place the fritters into the hot oil, do not crowd the pan. Fry the fritters for 3-4 minutes per side, or until they are golden brown. Remove from oil when golden brown and drain on a paper towel to absorb the extra oil.
  • Prepare the Cajun marinara sauce by mixing together the marinara sauce, Cajun spice, lime juice, and chopped chives.
  • Serve the Cheesy Grits Fritters fresh and warm with Cajun Marinara Sauce.