Fried grits and bacon

4 servings

Ingredients

Quantity Ingredient
3½ cup Water
¾ cup White hominy grits
½ teaspoon Salt
8 ounces Sliced bacon
1 Egg
¼ cup Flour
Maple or maple syrup

Directions

In 3-qt saucepan, over high heat, heat water to boiling. Slowly stir grits and salt into boiling water; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes, until all liquid is absorbed, stirring occasionally. Pour grits into greased 8½"x4 ½" loaf pan. With metal spatula, smooth top; cover and refrigerate until grits are cold and firm, about 4 hours or overnight. About 45 minutes before serving, in 12" skillet over medium-low heat, cook bacon until browned; remove bacon to paper towels to drain; keep warm. Reserve bacon fat. Invert grits from loaf pan onto cutting board, cut into ½" slices. In pie plate, beat egg slightly. Place flour on waxed paper. Dip grits slices, one at a time, in beaten egg, then in flour to coat lightly. In same 12" skillet over medium-high heat, in hot bacon fat, fry slices until golden brown on both sides and heated through. Serve fried grits with bacon slices and maple syrup.

Source: The New Good Housekeeping Cookbook 1986 Submitted By JOEY MILLS On 11-06-94

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