Side Pannel
Fried Grits (Four Great Southern Cooks)
Fried Grits (Four Great Southern Cooks)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes
Ingredients List
- 2 c Grits, , cooked
- Salt and pepper, to taste
- 2 Eggs, , beaten
- Bacon drippings
Directions
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 medium-high 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.
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 medium-high 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.
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