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Ingredients
- 1 c. grits
- 1 c. (4 oz.) shredded cheese
- 1/2 c. minced parsley
- 1 c. dry bread crumbs
- 2 eggs
Method
- Boil
- grits,
- and 1 teaspoon salt until thick. Stir in cheese and parsley.
- Spread into 9 x 13-inch pan.
- Cover with plastic wrap;
- freeze
- 2 hours.
- Cut grits into rounds.
- Beat eggs with 2 tablespoons of water.
- Dip grits in and coat with crumbs.
- Heat 2 tablespoons oil in a large skillet.
- Fry until golden brown.