Southern Fried Grits

You asked for this, you got it, A.D. Enjoy!!
(serves 1-2)

2 cups of cooked Grits, quick grits or stone-ground preferred
1 cup of all-purpose flour
1 egg, beaten
Veg.* oil for frying

Prepare grits according to directions on packaging. Pour warm grits into a shallow dish or container to a depth of about 1/2". Cover dish with plastic wrap or foil and refrigerate overnight. Prepare dredge station by placing one cup of flour in a shallow bowl or plate. Crack the egg, beat well, and place in a second container. Remove grits from fridge, drain any excess water, and turn out onto cutting board. Slice grits into sections as desired. Dip each section, one at a time, into flour and coat both sides and ends well. Place on a plate. Dip each section into the egg wash, coating both sides and ends well. Let excess drip off*. Dip each section back into the flour again, then gently shake off any excess flour and place on a place to dry for several mins. Heat a large skillet over med.-low heat and add oil to about 1/4" depth. Place coated grit sections into the heated oil but do not crowd the pan. Brown about 5 mins. or until bottom edges start to slightly brown. Carefully flip the sections and brown the reverse side until bottom and edges are also brown. Remove from skillet, and place on folded paper towels to drain for a min. or two. Serve warm, as is, or top with maple syrup.

Remember that your life is a gift so live each day well, and Count Your Many Blessings!!

And, don't forget to have FUN!!!!!

Love,

MM