Appetizer: United States – Oklahoma (Southern Plains United States) – Oklahoma Cheese Grits Bites

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 1 1/2 cups (255 g) medium- or stone-ground grits
- 4 cups (950 ml) whole milk
- 2 cups (475 ml) water
- 4 tbsp (60 g) unsalted butter
- 8 oz (225 g) sharp cheddar cheese, shredded
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika or 1/4 tsp (0.5 g) cayenne, optional
- 2 large eggs, approx. 100 g
- 1 cup (125 g) all-purpose flour
- 1 1/2 cups (150 g) panko or plain breadcrumbs
- Vegetable oil or peanut oil for frying, about 2 cups (475 ml) (adjust to skillet size)
- 2 tbsp (12 g) chopped green onion for garnish
- Hot sauce, hot honey, or ranch for serving (optional)

Instructions

Short Description:
Crispy-fried squares of creamy, cheddar-studded grits served hot as a shareable starter. The exterior fries to a golden crunch while the interior stays soft and cheesy.

Regional Notes:
This Oklahoma version uses sharp local cheddar folded into slow-cooked grits, then chilled, cut into small squares, and fried — a technique that emphasizes Oklahoma's preference for hearty, comforting, dairy-forward flavors. Unlike simple cheese grits served as a side, these are portioned and breaded for a crunchy finger-food appetizer typical of Southern Plains snack traditions.

1. In a heavy medium pot, bring the milk and water to a gentle simmer over medium heat. Stir in 1/2 tsp (3 g) of the salt.
2. Gradually whisk in the grits to avoid lumps. Reduce heat to low and cook, uncovered, stirring frequently, until thick and creamy and the grits are tender (stone-ground 25–40 minutes; quicker grits 5–10 minutes). Add additional liquid by tablespoons if the mixture becomes too stiff while cooking.
3. Off the heat, stir in the butter, shredded cheddar, remaining 1 tsp (5 g) salt, pepper, and smoked paprika or cayenne if using. Mix until the cheese is fully melted and the mixture is silky.
4. Pour the grits into a lightly greased 8x8-inch (20x20 cm) pan (or similarly sized shallow container) and spread into an even layer about 1 inch (2.5 cm) thick. Cover and refrigerate until fully firm, at least 2 hours or overnight.
5. Once firm, run a knife around the edges and invert onto a cutting board. Cut the set grits into bite-size squares, about 1 to 1 1/4 inches (2.5–3 cm) per side (you should get roughly 24–30 bites).
6. Set up a dredging station: place the flour in one shallow bowl, beat the eggs in a second bowl, and place the breadcrumbs in a third bowl. Season the breadcrumbs lightly with a pinch of salt and pepper.
7. Working in batches, coat each grits square first in flour (shake off excess), then dip in beaten egg, then press into breadcrumbs to fully coat. For a thicker crust, repeat the egg and breadcrumb step once.
8. In a large skillet, pour oil to reach about a 1/2-inch (1.3 cm) depth and heat over medium-high until shimmering and registering 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle immediately and brown in ~30–45 seconds.
9. Fry the grits bites in batches without crowding, 2–3 minutes per side, until deep golden and crisp. Adjust heat as needed to avoid burning. Use a slotted spatula to transfer to a paper-towel-lined tray to drain.
10. Keep finished bites warm in a 200°F (95°C) oven while you fry remaining batches. Serve hot, garnished with chopped green onion and paired with hot sauce, hot honey, or ranch for dipping.