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Name: Fried Grits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Salt; 1 c Grits; 5 cups cooked; 1/8 ts Sugar; 4 c Water; 1 tb White cornmeal; 1 tb Butter; 1/8 ts Nutmeg

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INGREDIENTS

1 ts Salt
1 c Grits; 5 cups cooked
1/8 ts Sugar
4 c Water
WALDINE VAN GEFFEN VGHC42A
1 tb White cornmeal
1 tb Butter
1/8 ts Nutmeg

Servings

INSTRUCTIONS

In a medium saucepan bring the water and salt to a boil. Stir in the grits and cornmeal, lower the heat and cook slowly, stirring frequently, for about 40 minutes or until the mixture is thick like porridge. Stir in the sugar and nutmeg. Pour cooked grits into a well-greased 8x4" loaf pan, cool to room temperature, then cover and refrigerate overnight. Unmold the grits and cut into slices about 1/2" thick. In a heavy skillet, melt the butter over medium heat and fry the grits until golden on both sides, about 3 to 4 minutes per side. Serve piping hot with maple syrup. NOTE: If you want to use instant grits for this recipe, skip the first step and make the grits according to the directions on the package, but remember to add the tablespoon of cornmeal when cooking the grits, as well as the sugar and nutmeg. Source: Dori Sanders Country Cooking. MM Waldine Van Geffen vghc42a. Posted to MC-Recipe Digest by Nancy Berry on Apr 21, 1998

NOTES

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Fried Grits

1 ts Salt
1 c Grits; 5 cups cooked
1/8 ts Sugar
4 c Water
 WALDINE VAN GEFFEN VGHC42A
1 tb White cornmeal
1 tb Butter
1/8 ts Nutmeg

In a medium saucepan bring the water and salt to a boil. Stir in the grits  and cornmeal, lower the heat and cook slowly, stirring frequently, for  about 40 minutes or until the mixture is thick like porridge. Stir in the  sugar and nutmeg. Pour cooked grits into a well-greased 8x4" loaf pan, cool  to room temperature, then cover and refrigerate overnight. Unmold the grits  and cut into slices about 1/2" thick. In a heavy skillet, melt the butter  over medium heat and fry the grits until golden on both sides, about 3 to 4  minutes per side. Serve piping hot with maple syrup. NOTE: If you want to  use instant grits for this recipe, skip the first step and make the grits  according to the directions on the package, but remember to add the  tablespoon of cornmeal when cooking the grits, as well as the sugar and  nutmeg. Source: Dori Sanders Country Cooking. MM Waldine Van Geffen  vghc42a.  Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 21,  1998

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 6 Servings

Calories: 29
Calories from Fat: 18 (62%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 5.1mg		2 %
Sodium 16.6mg		1 %
Potassium 17.7mg		0 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 2.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 29

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