Fried Grits
Ingredients
- Make a pot of grits the night before. Pour into a lightly greased
- loaf pan and set in fridge overnight.
Instructions
Next morning, turn upside down on baking sheet and whack the bottom a few times to loosen the now-stiff grits onto the sheet. Slice into hasbrown-sized pieces, roll each piece in cornmeal (or flour), and fry lightly in a non-stick pan in a little oil until crisp and brown. You can eat them like hashbrowns with salt/pepper/catsup etc, with melted cheese or like pancakes with honey or syrup.