Fried Grits
Ingredients
Directions
Pour hot hominy mush into a deep dish dipped in cold water.
Once cool, cut the mush into slices.
Sprinkle the slices with flour.
Fry in enough fat to prevent burning, covering the pan to reduce splatter.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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