Fried Grits
Before cooking the grits, place the correct amount of water in the pan
that will cook the amount of servings you wish to make.
Place italian seasoning and chopped sundried tomatoes
and a little hot sauce to taste in the water.
Bring to a boil with a little salt, of course.
Then add the correct amount of grits and cook until done.
You can vary this recipe to your personal taste.
Use sauted onions and dill if you want to serve with fish dishes.
After the grits are cooked, pour them into a pie plate and place them in the frig until hard.
When they are cold, cut into wedges, dip in egg, then in flour and fry until warm through.
These are wonderful with chicken, fish or just because.
Mary Rink Harbinson
Copyright
2003 by Robin Barger or contributors as shown.
No portion
of this site is to be considered public domain
and is not
to be reproduced for any purpose without express written
consent of the owner of the material.