Recipe - Fried Grits (Four Great Southern Cooks)

2 cup Grits, , cooked
Salt and pepper, to taste
2 Eggs, , beaten
Bacon drippings

Pack the cooked grits in a shallow baking dish to a thickness of about 1/2
inch. Cover with plastic wrap and chill in the refrigerator, preferably
overnight. When the grits are firm, cut into squares.

Beat the eggs well. Heat the bacon drippings in a large, heavy skillet.
Sprinkle the grits with salt and pepper and dip into the eggs. Fry in the
bacon drippings over mediumhigh heat until golden brown, turning once.
Drain on paper towels and serve immediately.

The grits can also be shaped into small balls before being dipped into the
eggs.

Typed by Carolyn Cloe

NOTES : Bea says that cooking grits slowly in a double boiler greatly
improves the flavor and texture. Leftover grits are delicious when dipped
into egg and fried.

Recipe by: Beatrice Mize Posted to MCRecipe Digest V1 #530 by robin carr
robin@hemi.com on Mar 21, 1997