wilkes

Smalltownman, you give an excellent response with reason. Not like that other one that I was questioning...the other response just didn't make a whole lot of sense as yours did.

Love grits, but CAN NOT stand them fried!

Sunny, did you make them or try them? Do you like or eat grits? Curious about your rather hostile reaction.

PUT THEM IN THETRASH WITH THE REST OF THE GARBAGE!

Bermudian, corn meal mush is made with corn meal. Fried Grits are made with grits. A different taste and a different texture all together.

I've been trying to make this for years. I loved it when my grandma would fry up cornmeal mush (that's what she called it). Mine always fell apart. I'll try dusting my next batch w/ flour like y'all suggested.

Whitehawk, I use the same recipe with the exception of the pan size. I pour mine into a loaf pan and slice them about an inch-inch 1/2 thick (think slice of bread thickness). Then flour, fry enjoy.

In honor of radio giant's father's fried grits:

Fried Grits:

Pour cooked grits into a 9x13 greased pan. Set aside until completely set up and cold.

Slice like brownies, about 1-1/2 by 3" slices. Remove carefully and dust with flour, salt and pepper to taste.

Add 1/2" cooking oil or cooking fat to good, black skillet. Heat to approximately 350 degrees or slightly hotter. Carefully place floured grits, 1 section at a time, in the hot oil. DO NOT CROWD! Carefully control the fat temperature so as not to scorch oil or grits. Turn after a couple of minutes and fry other side. Place on oven proof platter (lined with paper towels, and place in warm oven or microwave.

When all are fried they become a delicious side to eggs, bacon, sausage, or country ham. Don't forget the cat head biscuits, cow butter (home made, if you are truly blessed) honey, or home made preserves. A little red eye or cream gravy can't hurt either.