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| FRIED GRITS | |
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4 c. water 1 c. Albers Grits 1/2 tsp. salt 2 eggs, beaten Bread crumbs Boil the water, add the salt; slowly pour the grits into the water, stirring constantly. Reduce the heat, cover and simmer gently for about 20 minutes. Remove from heat and pour into greased loaf pan. Chill over night. To fix, slice into 1/2 inch thick slices, dip in the egg, then the bread crumbs, the egg again, and the crumbs once more. Fry in melted butter or vegetable oil until nice and brown. Yummy! Here's a good Cowboy recipe for hash that makes for a wonderful breakfast. | |
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recipe reviews #38360
Bob (Illinois) says:
We did a batch of fried grits done in the egg and breadcrumbs this way, and a second batch just pan fried in margarine till golden brown. We used syrup on both, and all 3 people liked them better without the egg and breadcrumb. Maybe I just didn't do it right.
#76961
Whitehurst (California) says:
Yeh, the egg and breadcrumb is not of the norm. Usually a little flour to suck up any of the moisture, but cold fried in butter, veggie oil or olive oil and salted is usually the choice ways to cook fried grits...
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