For a side dish, let the French keep their fries. Try our version — firm grits sliced and fried until crispy — instead.
Makes
2 servings
Total Time
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Ingredients
FOR THE CAJUN AIOLI, WHISK:
FOR THE FRIES, BOIL:
WHISK:
HEAT:
Test Kitchen Approved
Instructions
Coat an 8½×4½-inch loaf pan with nonstick spray.
For the aioli, whisk together mayonnaise, Cajun spice, and garlic; chill until ready to use.
For the fries, boil water and salt in a medium saucepan.
Whisk in grits in a steady stream and boil, while whisking, about 5 minutes. (Grits will be thick.) Transfer grits to prepared pan, smooth top, and chill at least15 minutes or overnight. (Cover if chilling longer than 15 minutes.) Turn grits out of pan; slice into ¼-inch-thick strips.
Heat oil in a large sauté pan over medium-high until it shimmers. Add sliced grits and fry in two batches until firm and golden,5–7 minutes. Drain fries on a papertowel-lined plate; season with salt.
The grits are very thick, so you’ll need to spread them into the pan and smooth the top.
The grits are very thick, so you’ll need to spread them into the pan and smooth the top.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving with 2 Tbsp. aioli
Calories: 511
% Daily Value*
Total Fat 43g 66%
Saturated Fat 6g 30%
Cholesterol 10mg 3%
Sodium 405mg 16%
% Daily Value*
Carbs 30g 10%
Fiber 1g 4%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
