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

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”