In a 2-quart heavy saucepan bring water to a boil. Add grits in a stream, stirring, and cook, covered, over moderately low heat, stirring occasionally, 5 minutes, or until thickened. Stir in butter, tasso, and salt to taste and spread grits in baking dish, 13 by 19 by 2 inches. Cool grits and chill, covered, overnight. Grits may be made 2 days ahead and kept chilled, covered. Have flour, eggs, and bread crumbs ready in separate shallow dishes. Cut grits into twenty-four 4-by 1/2-inch batons and dredge in flour. Dip batons in eggs and dredge in bread crumbs. Batons may be prepared up to this point 8 hours ahead and kept chilled, uncovered, on a baking sheet. In a deep skillet or heavy kettle heat 1 1/2 inches oil to 375F. on a deep-fat thermometer and fry batons in batches, turning, until golden, about 1 minute. Transfer batons with a slotted spoon to paper towels to drain. Serves 6. Gourmet May 1994
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1469 (100%)|
|Amt Per Serving||% DV|
|Total Fat 166.2g||222 %|
|Saturated Fat 89.8g||449 %|
|Monounsaturated Fat 52.2g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 366.4mg||113 %|
|Sodium 29.4mg||1 %|
|Potassium 44.5mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1.4g||2 %|
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Calories per serving: 1469
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