| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Side dishes, Southern, Specialties | 8 | Servings | |
INGREDIENTS
| 2 | c | Grits, cooked |
| Salt and pepper, to taste | ||
| 2 | Eggs, beaten | |
| Bacon drippings |
INSTRUCTIONS
Pack the cooked grits in a shallow baking dish to a thickness of about 1/2 inch. Cover with plastic wrap and chill in the refrigerator, preferably overnight. When the grits are firm, cut into squares. Beat the eggs well. Heat the bacon drippings in a large, heavy skillet. Sprinkle the grits with salt and pepper and dip into the eggs. Fry in the bacon drippings over medium-high heat until golden brown, turning once. Drain on paper towels and serve immediately. The grits can also be shaped into small balls before being dipped into the eggs. Typed by Carolyn Cloe NOTES : Bea says that cooking grits slowly in a double boiler greatly improves the flavor and texture. Leftover grits are delicious when dipped into egg and fried. Recipe by: Beatrice Mize Posted to MC-Recipe Digest V1 #530 by robin carr <robin@hemi.com> on Mar 21, 1997
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