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[at-l] Re: The "Grit" Debate



We sliced cold grits and fried them in grease.

No syrup.

- Greenbriar

Bluetrail@aol.com wrote:
> My grandmother would make grits and pour them into a bread pan.  
The next day she'd turn them out and cut them into slices.  The slices
were dropped into beaten egg and then dredged in crumbs made of crushed
saltine crackers.  The dredged slices were then skillet fried in oil
(maybe bacon drippings thrown in).  This was called fried mush and was
served with maple syrup.  It was wonderful!
> 
> Joan