Fried Grits with Tabasco Cream

fried grits with Tabasco cream

Everyone knows that hot buttered grits and southern food are old pals. But what do you do with leftover grits? You fry ‘em for a tasty soul food recipe or Lowcountry recipes! Pack the leftover grits, while they’re still warm, into a clear drinking glass with straight sides. Press the grits down with a spoon to ensure there are no air pockets. Refrigerate the grits for several hours of overnight.

When the grits are cold and firm, run a knife blade around the edges and gently shake the grits onto a plate. You should have a solid cylinder of grits. Slice the grits into ¾-inch-thick circles. Fry in hot bacon grease, sausage grease, or oil. Sprinkle grits with garlic salt, black pepper, and paprika. Cook until light brown on both sides. Top with Tabasco cream.

Holle’s Tabasco Cream


  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon lime juice
  • ½ teaspoon onion powder
  • Tabasco sauce, to taste

Directions: Combine all ingredients and stir until smooth.