Quote:
Originally Posted by Mastodon
Thanks. I always thought grits were some kind of deep-fried lard balls.
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There are fried grits (again like fried mush) - you cook the grits, let them cool and roll into a log, refridgerate and then slice and pan fry the slices until they get crispy on the edges. I use bacon grease for the frying - usually at the same time as cooking an egg.
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