Recipe - Fried Grits

WALDINE VAN GEFFEN VGHC42A
4 cup Water
1 teaspoon Salt
1 cup Grits; 5 cups cooked
1 tablespoon White cornmeal
1/8 teaspoon Sugar
1/8 teaspoon Nutmeg
1 tablespoon Butter

In a medium saucepan bring the water and salt to a boil. Stir in the grits
and cornmeal, lower the heat and cook slowly, stirring frequently, for
about 40 minutes or until the mixture is thick like porridge. Stir in the
sugar and nutmeg. Pour cooked grits into a wellgreased 8x4" loaf pan, cool
to room temperature, then cover and refrigerate overnight. Unmold the grits
and cut into slices about 1/2" thick. In a heavy skillet, melt the butter
over medium heat and fry the grits until golden on both sides, about 3 to 4
minutes per side. Serve piping hot with maple syrup. NOTE: If you want to
use instant grits for this recipe, skip the first step and make the grits
according to the directions on the package, but remember to add the
tablespoon of cornmeal when cooking the grits, as well as the sugar and
nutmeg. Source: Dori Sanders' Country Cooking. MM Waldine Van Geffen
vghc42a.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 21,
1998