FRIED GRITS (for six)
2 cups freshly cooked grits
1 tablespoon butter, melted
2 eggs, lightly beaten
salt and freshly ground black pepper to taste
¾ cup flour
¼ cup peanut or corn oil, or bacon drippings
1. Butter the inside of an 8 x 8 inch baking dish.
2. Scrape the grits into the dish and smooth the top to make a layer about ¾ inch thick. Cover with the melted butter. Refrigerate several hours or overnight until the grits are firm. Cut the grits into squares.
3. Beat the eggs with salt and pepper. Blend the flour with salt and pepper. Dip the squares first in the egg and then in the flour to coat well. Shake off excess.
4. Heat the oil in a heavy skillet and cook the squares on one side until golden brown. Turn and cook the other side until golden brown and heated through.
from Craig Claiborne, The New York Times Cookbook