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Fried Cheese Grits

By Paula Deen

A favorite dish from Paula Deen’s Family Kitchen.
A favorite dish from Paula Deen’s Family Kitchen.

Difficulty: Medium

Prep time: prep day before

Cook time: 15 minutes

Servings: 12


  • 4 cups milk
  • ¼ pound unsalted butter
  • 1½ cups quick grits
  • 1 whole eggs
  • ½ cup shredded mozzarella cheese
  • 2 cups shredded white cheddar cheese
  • ½ cup shredded Parmesan cheese
  • 2 teaspoons kosher salt
  • ½ cup bacon bits, cooked
  • ½ cup green onion, finely sliced
  • ½ teaspoon black pepper
  • 8 eggs
  • self-rising flour, for dredging
  • peanut oil, for frying


In a sauce pan, bring the milk to a simmer.

Add grits and butter and stir for one minute. Reduce heat to medium heat and cook for 5-6 minutes then set aside.

Incorporate the rest of the ingredients and pour onto a sheet pan. Store in refrigerator over night.

Take the grits out the refrigerator and cut into 1-inch by 2-inch pieces.

Whip the eggs, and dip the grit pieces in the eggs, then dredge them in the flour. Fry each coated piece in 350˚F oil.