INGREDIENTS

INSTRUCTIONS

In a heavy saucepan bring 2 cups of the water to a boil, add the  grits
in a stream, stirring, and cook them, covered, over moderate  heat,
stirring occasionally, for 7 minutes, or until they are very  thick.
Add the Cheddar, the butter, and salt to taste, stir the  mixture until
the cheese is melted, and spread it in an 8-inch square  baking dish.
Chill the grits mixture, covered, overnight.  In a heavy skillet cook
the bacon over moderate heat until it is  crisp, transfer it to paper
towels to drain, and crumble it fine. In  the fat remaining in the
skillet cook the bell pepper over moderate  heat, stirring until it is
softened, stir in the lima beans, the  corn, and the remaining 1/2 cup
water, and simmer the succotash,  covered partially, for 8 to 10
minutes, or until the beans are tender.  Have ready in separate bowls
the egg mixture and the bread crumbs. In  a heavy skillet heat 3/4-inch
of the oil over moderately high heat  until it registers 360 degrees on
a deep fat thermometer. While the  oil is heating cut the grits mixture
into 9 squares. Working in  batches, dip the squares into the egg
mixture, letting the excess  drip off, coat them with the bread crumbs,
and fry them in the oil,  turning them carefully, for 2 minutes on each
side, or until they are  golden, transferring them as they are fried to
paper towels to drain.  Serve the succotash spooned over the grits
squares.  Yield: 6 to 8 as a side dish.  Recipe by: Cooking Live Show
#8952  Posted to MC-Recipe Digest V1 #786 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1919
Calories From Fat: 603
Total Fat: 67.5g
Cholesterol: 307.3mg
Sodium: 3651.4mg
Potassium: 2936.7mg
Carbohydrates: 261.5g
Fiber: 54.1g
Sugar: 34.8g
Protein: 79.9g