Step 1

Add 3 cups of chicken broth to a sauce pan and bring to a boil.

Step 2

Whisk in 1 cup of stone ground grits.

Step 3

Lower the heat and simmer the grits slowly, stirring or whisking regularly, until the liquid has been absorbed and they're creamy.

Step 4

Remove the grits from the heat and season with salt and black pepper to taste. Add butter and shredded cheese, stirring until melted.

Step 5

Line a shallow baking pan with parchment paper, overlapping the sides.

Step 6

Smooth the grits in an even layer and allow to cool and congeal before covering and placing them in the refrigerator. Refrigerate overnight or for several days.

Step 7

When you’re ready to make the grit fries, remove the grits from the refrigerator.

Step 8

Use a chef’s knife or pizza cutter to cut the leftover, congealed grits into fries. Transfer to a plate or platter. Place the sliced grits back in the refrigerator until you're ready to fry them.

Step 9

To fry grit fries, fill a heavy-bottomed pan about halfway with vegetable oil and heat to 375 degrees.

Step 10

Use a spider strainer or skimmer strainer to place the grit fries in the hot oil, being careful not to crowd the pan.

Step 11

Fry in batches, for 3 to 4 minutes until the grit fries are a light golden brown, then use the strainer to remove the grit fries. Drain on a plate lined with paper towels and sprinkle immediately with sea salt or kosher salt.