Quote:
Originally Posted by Kinnakeet
Lisa, could you (seriously now), pass on your grit recipe to me? Because my son is such a carb-junkie, he might love them- especially sliced and fried !
ps- I would love them to-  |
I'm flattered, Michelle! I haven't made them in a long time, but I just follow the directions on the can. Can you get Quaker brand quick-cooking grits? I used to get the old fashioned "long-cooking" kind but they are hard to find in the store. Just get a deep pan, measure the amount of water according to the directions, add the grits, salt, pepper and a gob of butter, and simmer them as long as it says to. If you plan to slice and fry them, you might omit the pepper (or not!). Then, you could pour them into a loaf pan and put it in the fridge overnight to get a rectangle shape that would be easier to slice. Then, when they're cold, run a rubber spatula around the edges, like you were getting a cake layer out of a pan, and invert the pan onto a plate. Slice about 1/2 inch thick (or thicker if you want) and lay the slices in hot grease, about 1/4 inch deep, like you might do for pan-frying potatoes. Fry until light/medium brown, turning once. Drain on paper towels, top with butter and syrup like you would for pancakes.
Since this is coming from memory only, it might be safer to look around online to see if there is something I left out!
Couldn't find a picture of plain grits only, but they can usually be found in the cereal aisle with the oatmeal and stuff. The kind I get is in a cardboard canister, like rolled oats are.
