I tried putting some left-over grits into a glass and refrigerating. Later,
shake out of the glass and slice into round pieces and fry them along with
some chicken and serve with gravy.

Yum!



--
Jennifer Lopez Lingerie *plus* Gourmet Goodies
www.cafepress.com/dwacon

On Sun 25 Sep 2005 01:01:51p, dwacôn wrote in rec.food.cooking:

> I tried putting some left-over grits into a glass and refrigerating.
> Later, shake out of the glass and slice into round pieces and fry them
> along with some chicken and serve with gravy.
>
> Yum!

Yep, sorta like cornmeal mush. Good stuff!

--
Wayne Boatwright *¿*
__________________________________________________ ___

If assholes could fly, this place would be an airport.

"dwacôn" > wrote in message
news:ImDZe.88950$Zp.83999@lakeread04...
>I tried putting some left-over grits into a glass and refrigerating.
>Later, shake out of the glass and slice into round pieces and fry them
>along with some chicken and serve with gravy.
>
> Yum!
>
>

You can do the same thing with polenta - the Italian version of grits. Make
it a little thicker than usual and pour into a greased loaf pan. Yu can add
cooked crumbled Italian sausage, peppers, and so on. Chill, then slice and
pan fry.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

dwacôn wrote:
> I tried putting some left-over grits into a glass and refrigerating.
> Later, shake out of the glass and slice into round pieces and fry
> them along with some chicken and serve with gravy.
>
> Yum!

Unless you're just dead set on them being round, butter a small bread pan
and chill the grits in that in a rectangular shape. Proceed as you did.
Feel free to stir in some grated cheese before you chill the leftover grits,
too.

Jill

Jill replied:

> dwacôn wrote:
>> I tried putting some left-over grits into a glass and refrigerating.
>> Later, shake out of the glass and slice into round pieces and fry
>> them along with some chicken and serve with gravy.
>>
>> Yum!
>
> Unless you're just dead set on them being round, butter a small bread pan
> and chill the grits in that in a rectangular shape. Proceed as you did.
> Feel free to stir in some grated cheese before you chill the leftover
> grits, too.


You can also broil the grit-cakes or toast them in a toaster oven (if the
rack in the oven is fine-meshed enough). The technique is a fairly common
one among the new breed of fancy-schmancy Southern chefs. The easiest way
I've seen to make them is to get a couple cans of chocolate syrup (the kind
where the can has a plastic lid). Use the syrup however you like (never a
problem in my house). Save ONE can, but BOTH lids. Cut out both ends of the
can and put the lid on one end. Fill the can with leftover grits, put the
other lid on, and refrigerate. When you're ready to re-cook them, just
remove both lids; the grit-cylinder will slide out easily onto a plate.

Of course, the can only holds about a cup of leftover grits. If you have
more grits left over, well, I guess you'll just have to work your way
through more of that chocolate syrup! And although this ought to be
obvious, it's also worth noting that the can should be smooth-sided rather
ribbed.

(The double-lidded can is also useful for other things, e.g., Jell-o or
congealed salads. And it's a handy excuse for buying chocolate syrup!)

Bob

"Bob Terwilliger" > wrote in message
...

> I've seen to make them is to get a couple cans of chocolate syrup (the
> kind
> where the can has a plastic lid). Use the syrup however you like (never a
> problem in my house).


Chocolate grits? Well, they are referred to as "Georgia Ice Cream"


--
Jennifer Lopez Lingerie *plus* Gourmet Goodies
www.cafepress.com/dwacon