Fried grits date back to the days when “waste not, Want not” was the motto of many folks in the South. They are delicious for breakfast or as an appetizer, served with Texas Caviar on top, or with thin slices of country ham.

2 cups cooked grits
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. flour
2 eggs, beaten
1/3 tsp. pepper
1 tsp. sugar
1/2 cup margarine
1/4 cup milk
3 eggs beaten
Canola oil

Cook grits according to pkg. directions with 1/2 tsp. baking powder added to the water. Stir in 2 beaten eggs. Add margarine, flour, & sugar. Mix well. Cook 15 minutes more. Pour the grits mixture into a shallow baking dish to a thickness of about 3/4 inch. Cover with plastic wrap. Refrigerator overnight. Cut grits into squares of desired size & Sprinkle with salt & pepper. Beat 3 eggs well & add 1/4 cup milk. Dip squares in egg mixture & fry in hot oil in a large iron skillet until golden brown. Turn only one time. Drain on paper towels and serve immediately.

©2001 Rick McDaniel

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