1/2 lb. buckwheat grits
8 med. potatoes
2 lb. pork shoulder or leftover roast beef or pork. You can substitute one slice of baked ham (1 lb.)
Ham hocks can be used and 3/4 c. bacon fat
3 onions
3 cloves garlic
Salt and pepper to taste

Peel potatoes and cook until tender. Drain off water and save for the buckwheat grits. Cut meat from bone and chop into small pieces, fry until crisp. Add bacon for extra drippings. Saute cloves, garlic and onion and add to meat mixture.

Let the grits stand in the potato water. If not split open, put on low flame for few minutes. Grits must be moist to split. Mash potatoes, add meat mixture and grits. Mix well together.

Place all in greased roasting pan. Bake at 350 degrees for about 1 hour. Good Luck. Electric stove - 325 degrees.