Baked grits squares with a crisp outside and soft center. A lighter kidney friendly side dish with less added fat.
Cuisine type: Black African American
Ingredients
Yield:
Yield
4 Servings
- 2 cups cooked plain grits
- 1 egg, beaten
- ¼ cup flour, seasoned with 1 teaspoon pepper
- 1-2 teaspoons oil for brushing the pan or tops
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Directions
Nutritional Information Prep: 15 min, Cook: 25 min, Total: 40 min
- Preheat the oven to 400°F. Lightly oil a baking sheet or line it with parchment paper.
- Pour the cooked grits into a shallow pan that has been rinsed with cold water.
- Let the grits cool until firm and set, then cut into squares.
- Place the beaten egg in a shallow bowl.
- Place the seasoned flour in another shallow bowl.
- Dip each grit square into the egg, then coat lightly with the seasoned flour.
- Place the coated grit squares on the prepared baking sheet and lightly brush or spray with oil.
- Bake for 20 to 25 minutes, turning once halfway through, until golden and lightly crisp. Serve warm.
Additional Instructions
For a gluten free version, use certified gluten free flour or a gluten free coating.
For a dairy free version, make sure the grits were cooked without milk, cream, or butter.
Serving size: ½ Cup or one square
- Calories: 120 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 1 g
- Total Sugars: 0 g
- Protein: 4 g
- Fat: 2.5 g
- Saturated Fat: 0.6 g
- Sodium: 30 mg
- Potassium: 58 mg
- Calcium: 18 mg
- Phosphorus: 67 mg
