Tuesday, November 18, 2008
Grits… boilt', fried, and cherished!
I love grits. Always have, even before snooty people started eating them. I bought some coarse stone gound, grits from Parks Mill in Abingdon, VA. They make great corn meal, grits and other items. I am including their recipes for grits and cornbread here. It might not seem like alot of grits in the recipe, but it made a whole bowlful. I added a bit more water.
After you make your grits, try this… put them in the fridge overnight, dump them out and slice them about half and inch thick. Dredge each grit plank in seasoned flour (flour, Tony C's Cajun Mix, black pepper) and fry it in a skillet with, I use margarine when I fry mine. Let them get brown and crispy on the outside. Oh man are they good. Check out Parks Mill for great products.