Recipe ingredients and directions:
Make a pot of grits the night before. Pour into a lightly greased
loaf pan and set in fridge overnight.
Next morning, turn upside down on baking sheet and whack the bottom
a few times to loosen the now-stiff grits onto the sheet.
Slice into hasbrown-sized pieces, roll each piece in cornmeal (or
flour), and fry lightly in a non-stick pan in a little oil until
crisp and brown.
You can eat them like hashbrowns with salt/pepper/catsup etc, with
melted cheese or like pancakes with honey or syrup.
Category: Bean Cereals Recipes