6 cups water
1 cup quick cooking grits
1 tsp salt
The night before - make your grits. Bring water and salt to a boil, slowly
stir in grits. Cover, reduce heat to low and cook for 6 minutes, stirring
occasionally. Pour into a 9x9 pan, let cool and pop into the fridge. The
next morning you want to slice the congealed grits into 12 pieces Cook
them in a frying pan with about 1/3 inch of oil (we use peanut oil) until
golden brown. Drain on paper towels Salt and pepper them as soon as you
remove them from the oil.
Enjoy, they make great leftovers as well
John and Cheryl Dunkin
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