1 c. reg. (not quick cooking) white hominy grits
1 c. (4 oz.) shredded Monterey Jack cheese
1/4 c. minced parsley
1 c. fine dry bread crumbs
2 lg. eggs

1. In 3 quart saucepan, bring 1 quart water and 1 teaspoon salt to boiling; gradually stir in grits. Simmer, uncovered and stirring occasionally, 25 minutes, until mixture is very thick. Stir in cheese and parsley. Spread mixture in a 13 x 9 x 2 inch baking pan; cover with plastic wrap. Freeze several hours, or until firm.

2. Using a 2 inch round cutter, cut grits into 15 rounds. Place bread crumbs on sheet of waxed paper. In pie plate, beat eggs with 2 tablespoons water. Dip rounds in egg mixture; then coat with bread crumbs.

3. Heat 2 tablespoons salad oil in large skillet. Over medium-high heat, fry grits about 5 minutes on each side, or until golden brown. (Add more oil as needed.) Drain on paper towels. Makes 6 servings.