Fried Grits
Source of Recipe
"Heritage of Southern Cooking", by Camille Glenn
List of Ingredients
5 cups water
salt to taste
1 cup hominy grits (not instant)
1/2 cup all-purpose flour
lard, vegetable shortening, or oilRecipe
Bring the water and salt to a boil in a large heavy saucepan. Add the grits and simmer, stirring constantly, over medium heat until the grits taste done and are thick like mush, 20 minutes. (You may have to add a little more boiling water.) Pour the hot grits onto a meat platter or large plate to make a layer 3/4 inch deep. Cover and set aside to cool, then refrigerate to chill. When the grits are cold, cut them into rectangular pieces. Dredge the pieces with flour (not cornmeal). Shake off any excess flour. Heat the lard or oil to a depth of 1/2 inch in an iron skillet. Fry the grits until golden brown, 2 minutes. Turn, and when both sides are golden brown, drain on paper towels and sprinkle with salt. Serve piping hot. Serves 4.
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