Grits croutons. These babies are my secret. salad. weapon. Nearly every salad I’ve ever had that really blew my mind was packin’ a few o’ these bad boys.
Let me go on record in saying that I’m not a fan of regular croutons. Dried up, petrified cubes of subpar, crusty old bread? I don’t get the point. There are farrrrrrr tastier options out there if you’re just lookin’ for a little extra dimension in your salads. Like these. Crunchy and salty on the outside, soft and creamy on the inside, they elevate an otherwise humdrum plate of greens to instant star status. Annnnnd for all you gluten-free nummy lovers out there, these fit the bill.
Even better, they are a cinch to make. I often whip up a batch (or two) with leftover grits from Sunday breakfast – just spread the grits on a baking sheet, chill and cut. I typically use a 1-inch biscuit cutter, but I’ve been known to get a little crazayyyyyyyy and make little hearts or ghosts or Christmas trees on special occasions – which the offspring go ape over.
If you’re not based in the South, grits may prove tricky to find (one of my biggest gripes while living in SoCal), in which case you can always use the more readily available polenta instead for equally tasty results.
Give these little guys a shot in your next homemade salad – they’ll knock your socks off.
Print Recipe
Grits Croutons
These are so simple to make. Most often, I'm just using leftover grits I already had on-hand. As soon as I know I've got some extra grits, I spread them evenly on a parchment-lined sheet pan and refrigerate them until I'm ready to make my croutons. If you're starting from scratch, this is my favorite recipe. Polenta works well too if you don't have grits. If you're making just a few croutons for a single salad, only cut out what you need, then put the remaining grits back in the fridge to use for another salad (or some Eggs Benny: Dirty South Style). Prep time does not include the cooling of the grits, so make sure you account for that.
Bring the water and 1/2 tsp salt to a boil, then add the grits and reduce the heat to a simmer.
Cook for about 5 minutes, stirring occasionally, until grits thicken. You want them to be thick, but still workable.
Remove from heat and stir in the cheddar and butter, mixing thoroughly. Season to taste with sea salt.
On a baking sheet lined with parchment paper, spread the grits in an even layer (about 1/2" - 3/4" thick), then cover with foil and refrigerate for at least 6 hours, or even overnight.
When you're ready to make the croutons, remove the pan of grits from the fridge and cut out your desired number of croutons with a 1-inch biscuit cutter. (Cover any extra grits and return to the fridge for future use.)
On a small plate, mix the cornmeal and 1/2 tsp salt, and dredge each crouton thoroughly (don't forget those edges), shaking off the excess.
In a frying pan (small if you're making just a few croutons, larger if you're making a lot) over medium heat, heat a few tbsp of coconut oil and add your croutons. Cook for a few minutes (3-5 ish) on each side, until slightly golden. (If you're making a lot, you'll need to do this in batches.) With a slotted spoon, remove to a plate lined with paper towels, then lightly sprinkle with a bit of sea salt.
Pop 'em on top of your salad and praise the lord for grits!
I always make the grits a day in advance so they’ll stick together nicely and be easier to cut, but I wait to pan-fry them until right before serving. They’re best that way, and the pan-frying doesn’t take long at all! 🙂
Can you make these a day in advance?
I always make the grits a day in advance so they’ll stick together nicely and be easier to cut, but I wait to pan-fry them until right before serving. They’re best that way, and the pan-frying doesn’t take long at all! 🙂