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Southern Grit Balls

Since I do the cooking, my Friday Night Porch Party friends clean the kitchen every Friday night. This past Saturday I found a container of leftover grits in the fridge along with an assortment of leftover tot bar toppings. I drug them all out thinking about what I could do with all the leftovers. I started playing around with different flavor combinations to create these grit balls. Jack and Lou were my tasters, and we settled on this recipe. If I’m honest, its southern wedding quality. They are so good. Give them a try with leftover grits.

Southern Grit Balls

(Made with leftover grits)


2 cups cold leftover grits

1/2 cup all-purpose flour

1 package dry ranch seasoning mix

1 cup shredded cheddar cheese

1 package of real bacon bits

1 jalapeno, seeded and finely chopped (optional)

1 small package panko breadcrumbs


Preheat frying oil to 325 degrees. Add the panko crumbs to a small bowl and set aside. In a mixing bowl, combine the remaining ingredients and mix well. Roll the grit mixture into small balls about the size of a quarter. Next, roll the balls in the breadcrumbs before transferring to a cookie sheet. Working in batches, fry the little balls in a single layer 2-3 minutes on each side until nicely browned on the outside. Transfer to a paper lined pan to cool a bit before serving. I serve alongside my garlic ranch dressing.

FNPP Southern Grit Balls
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