1 cup quick grits
all purpose flour
3 lg eggs
canola or vegetable cooking oil
1tbs water
This is a two day procedure.
Day one prepare grits per directions. When cooked put into a pan or storage dish at least 2"deep x
6" long x 3" wide. Allow to cool and then place in refrigerator overnight.
Day two: Heat a large frying pan, remove grits and cut in half, turn on side and cut into 3 equal
pieces at least ½ inch thick. In a bowl stir eggs with 1tbs water, put flour into another bowl for
dredging. First dip girts into the flour, then into the egg, and then back onto the flour. Add oil to
hot pan and allow it to come to a shimmer then add floured grits slices. Brown evenly on both
sides, drain on paper towels.
Add your favorite cheese to the grits while they are hot for a different taste.
all purpose flour
3 lg eggs
canola or vegetable cooking oil
1tbs water
This is a two day procedure.
Day one prepare grits per directions. When cooked put into a pan or storage dish at least 2"deep x
6" long x 3" wide. Allow to cool and then place in refrigerator overnight.
Day two: Heat a large frying pan, remove grits and cut in half, turn on side and cut into 3 equal
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pieces at least ½ inch thick. In a bowl stir eggs with 1tbs water, put flour into another bowl for
dredging. First dip girts into the flour, then into the egg, and then back onto the flour. Add oil to
hot pan and allow it to come to a shimmer then add floured grits slices. Brown evenly on both
sides, drain on paper towels.
Add your favorite cheese to the grits while they are hot for a different taste.