Quote:
Originally Posted by stopdog
You make fried grits like you do fried corn meal mush.
Make it ahead or use leftover grits. You take the left over grits, roll them into a cylinder shape in plastic wrap, refrigerate, and the next day - slice into thinish rounds, salt and pepper them, and fry in bacon grease - yum, yum, yum.
Some people put them in a loaf pan not plastic wrap to set.
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I do the same thing with polenta, and just a couple of days ago, did it with kamut. Fried it in butter and ate it with a side of mascarpone with fresh blueberries. Kind of a twist on latkes. It's all good!