We saw this on a cooking show about 5 years ago, tried it and loved them! They are simple to make with a little prep the night before, and fairly unusual.
The night before - make your grits
6 cups water
1 cup quick cooking grits
1 tsp salt
Bring water and salt to a boil, slowly stir in grits. Cover, reduce heat to low and cook for 6 minutes, stirring occasionally.
Pour into a 9x9 pan, let cool and pop into the fridge
The morning you want to make them.
Slice the congealed grits into 12 pieces
Cook them in a frying pan with about 1/3 inch of oil (we use peanut oil) until golden brown
Drain on paper towels
**Salt and pepper them as soon as you remove them from the oil**
**Enjoy, they make great leftovers as well**
1 comment:
In the south, we like to serve grit cakes with shrimp and collard greens. Delicious!
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