- 5 cups water
- salt to taste
- 1 cup stone ground grits
- 1/2 cup all-purpose flour
- vegetable oil
Pour the hot grits onto a large plate to make a layer about 3/4-inch deep. Cover and let stand to cool, then refrigerate to chill thoroughly.
When the grits are cold and firm, cut into rectangular pieces. Dredge the grits pieces with flour, shaking off excess flour.
Heat the oil to a depth of 1/2-inch in a heavy skillet. Fry grits pieces until golden brown on both sides, about 4 to 5 minutes total. Drain on paper towels and sprinkle with salt. Serve hot.