<div style="font-family:garamond,new york,times,serif;font-size:14pt;">
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13.5pt;font-family: "Times New Roman","serif";"><a href="http://www.stewedbeef.com/2007/11/leftover-grits-eggs.html">Leftover
Grits & Eggs</a>

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This is one of my favorite recipes for breakfast

Yield: 4 servings

3- cups cold leftover cooked grits


In a medium bowl mix the cold grits with the eggs with a fork until it forms a
chunky batter.

Pour the mixture into a hot skillet with melted butter and cook stirring
several times with a spatula until well done.

There should be a nice brown crust each time you turn them,

Season with salt and pepper and serve with bacon or sausage and toast or

This is a recipe my Mama used to serve us growing up and one of my favorite
comfort foods. Enjoy!
12pt;font-family: "Times New Roman","serif";">
9pt;">Ways to eat
leftover Grits

If you happen to have any leftover grits, spread them into the bottom of a
casserole dish, cover and place them in the refrigerator overnight. The Grits
will congeal into a gelatanous mass. The next morning, slice the Grits into
squares and fry them in 1/2" of cooking oil until they turn a golden
brown. Many people are tempted to pour syrup onto Grits served this way, this
is, of course, unacceptable.
12pt;font-family: "Times New Roman","serif";">USES FOR LEFTOVER GRITS 12pt;font-family: "Times New Roman","serif";">

<a href="http://recipes.stsams.org/print/leftovergrits.txt">Printer version of
this recipe </a>
12pt;font-family: "Times New Roman","serif";">Fried Grits - Perfect as side dish
for supper, partucularly quail,

pheasant, etc. in place of rice & bisquits...
12pt;font-family: "Times New Roman","serif";">Press leftover cooked grits into a
shallow buttered pie pan

(I actually use that cooking spray oil stuff).

Chill to firmness and cut into squares or sticks.
12pt;font-family: "Times New Roman","serif";">Flour lightly with seafood breading
mix or flour and saute in butter and oil until golden brown.
12pt;font-family: "Times New Roman","serif";">Serve hot with molasses or butter
& jam.
12pt;font-family: "Times New Roman","serif";">- pax - Andrew H. Auld;
Lockport, NY

Date: Sat, 17 Mar

Subject: For Dan: Lenten Gifts Ė drivel
12pt;font-family: "Times New Roman","serif";">

leftover grits can become Cheese Grits real easy---and taste real good!

10pt;">Just put
cold grits in microwave and warm (not hot). Separate with fork or spoon, add
chunks of favorite cheese, American, cheddar, etc., and season well with garlic
salt (I add pepper, too). Pop back into microwave until cheese melts and stir
well to mix. I like to use the small rolls of garlic cheese and jalapeno
cheese, one each. Gives a real spicy taste. A little Southern with a kick.

10pt;">Garlic Grits
are great as a side dish, especially with ham. I'm a grits girl, so I like them
from a bowl with a hot roll on side. Love your emag!


Vicksburg, MS

<h1>How to Use Leftover Grits</h1>
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<span class="username">by Anne Stewart
Grits are a Southern favorite that are similar to Italian
polenta. They are a simple and tasty side dish and can even take center stage
depending on how they are prepared. If youíre cooking up a pot of grits, itís
easy to make more than you need and get a head start on the next dayís meals.
These are leftovers that everyone will like.
Difficulty: Moderately Easy
<h3>Things You'll Need</h3>
<ul id="ThingsYouWillNeed" type="disc"><li class="MsoNormal">Cooked grits<li class="MsoNormal">Cookie sheet<li class="MsoNormal">Frying pan<li class="MsoNormal"><a href="http://www.ehow.com/buy_0_butter-cooking-oil.html">Butter or cooking
<h4>Step One</h4>
Cook grits according to package directions. Flavor with
butter and a little salt.
<h4>Step Two</h4>
Pour hot grits onto a cookie sheet with a 1-inch lip. Spread
grits into an even layer.
<h4>Step Three</h4>
Refrigerate until thoroughly chilled, 3 to 4 hours or
<h4>Step Four</h4>
Cut into squares or triangles, or use cookie cutters to make
fun shapes.
<h4>Step Five</h4>
For breakfast, heat two tablespoons of butter or canola oil
in a frying pan. Fry the grits cakes on both sides until a crunchy crust forms,
about 5 to 6 minutes each side. Top with maple syrup like pancakes.
<h4>Step Six</h4>
For lunch or dinner, heat two or three tablespoons of olive
oil in a frying pan. Season both sides of the cakes with salt, pepper and
garlic powder. Fry them. These cakes are tasty topped with marinara sauce or
gravy. They are also a delicious paired with steak.
<h3>Tips & Warnings</h3>
<ul type="disc"><li class="MsoNormal">The grits
tend to stick to the frying pan. Use a sturdy metal spatula with a thin
edge to turn the cakes.[/list]

For grits... fall back on the classic souther tradition. Deep fry 'em. Lay
them out on sheet tray, topped with parchment or silt pad. Once firm, turn 'em
out. Cut shapes. Drop in the fryer. You can season them with herbs and cheese
up before you help them set up in the fridge.

spread leftover grits onto sheet tray, cool to set; cut into cubes, roll in
sugar and apply flame...tastes like caramel corn (I've only tried this with
plain grits)

I use leftover grits (if they are unsweetened) like polenta; flatten them
and let them harden in a greased pan; then cut them into squares and saute in
olive oil or butter with some kind of pasta sauce or cheese on top; yum! By the
way, I just got back from the market, with our local fresh fruit - no stones
yet, but incredible berries!


Aunt Lorraine

Do like italians do with leftover polenta: slice and fry it in plenty of
butter. I like to put a few sage leaves in the melted butter and fry it
together with the polenta. You can top it with shaved parmesan.... Sooooooo

paddle the hell out of them and turn them into spoon bread.

I tend to smash them into a buttered pyrex and use them as a crust-type base
for a casserole on one of those nights where you chop up whatever is left in
the fridge, grate some cheese, add milk and eggs and throw the whole thing in
the oven...

How about spreading out very thin on silpat and dry in low oven, deep fry
these tuilles and sprinkle w/savory salt for a new chip w/beer?

Incorporate them into waffle batter. Then top the waffles with some unlikely
combination of your choosing.

I usually use the leftovers when I make bread on sundays. It makes the dough
incredibly moist.

12pt;font-family: "Times New Roman","serif";color: rgb(204, 0, 0);">Leftover Grits
Casserole with Chives 12pt;font-family: "Times New Roman","serif";">
12pt;font-family: "Times New Roman","serif";">
12pt;font-family: "Times New Roman","serif";color: rgb(51, 51, 51);">2 cups leftover cheese
grits 12pt;font-family: "Times New Roman","serif";">
12pt;font-family: "Times New Roman","serif";">3 chopped scallions
12pt;font-family: "Times New Roman","serif";">1 cup egg substitute or three beaten
12pt;font-family: "Times New Roman","serif";">1/4 cup chopped fresh chives
12pt;font-family: "Times New Roman","serif";">1 1/2 cups shredded cheddar cheese
(reserve 1/2 cup)
12pt;font-family: "Times New Roman","serif";">1/4 cup bacon bits or three slices
cooked bacon broken into pieces
12pt;font-family: "Times New Roman","serif";">
12pt;font-family: "Times New Roman","serif";">Mix first three ingredients and stir
in 1 and 1/4 cups of the cheese and the bacon bits. Spray casserole with
non-stick spray or olive oil and pour grit mixture into casserole. Top with
grated cheese and some additional chopped fresh chives. Bake in 350 degree oven
about 25-30 minutes or until bubbly.
12pt;font-family: "Times New Roman","serif";">Posted by Deborah Dowd at 5:55 PM <a href="http://www.blogger.com/email-post.g?blogID=37473961&postID=4612345842256848138" title=""Email Post" "> 12pt;font-family: "Times New Roman","serif";text-decoration: none;"><!--[if gte vml 1]><v:shape id="Picture_x0020_5"
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12pt;font-family: "Times New Roman","serif";">Labels: Leftovers,
<a href="http://play-with-food.blogspot.com/search/label/Weekend%20Herb%20Blogging">Weekend
Herb Blogging</a>
<h1>Fried Grits Cakes With Sausage</h1>
The Washington Post, April 25, 2007
<ul type="disc"><li class="MsoNormal">Cuisine:
American<li class="MsoNormal">Course:
Breakfast, Side Dish[/list]


Leftover grits could be put to good use in this recipe, too, which Paula
Deen included in her second cookbook. It comes from Elizabeth Terry, chef at
Elizabeth on 37th Street in Savannah, Ga.

The chilled grits-sausage mixture can be made up to 1 day in advance.

6 servings

<ul type="disc"><li class="MsoNormal">1 pound
hot sausage meat (no casings)<li class="MsoNormal">2
tablespoons finely grated orange zest<li class="MsoNormal">4 cups
low-sodium chicken broth<li class="MsoNormal">1 cup
stone-ground yellow grits<li class="MsoNormal">Salt<li class="MsoNormal">Freshly
ground black pepper<li class="MsoNormal">1 to 2
tablespoon vegetable oil[/list]

Have ready a large plate lined with paper towels and a 13-by-9-inch baking

In a large skillet over medium heat, combine the sausage and orange zest.
Cook for about 8 minutes, stirring to break up the sausage, until the mixture
is evenly browned. Transfer to the paper towel-lined plate and set aside.

In a large saucepan over medium-high heat, bring the chicken broth to a
boil. Slowly add the grits, stirring to combine. Reduce the heat to medium-low,
cover and cook for about 20 minutes, stirring occasionally. Add the cooked
sausage mixture to the grits and mix well; add salt and pepper to taste. Spread
in the baking dish, loosely cover and refrigerate for at least 30 minutes, or
until well chilled.

When ready to serve, cut the chilled grits into 6 large squares. Heat the
oil in a large griddle or nonstick skillet over medium heat. Cook the squares,
in batches if necessary, for 10 to 15 minutes, turning them over as needed and
adding oil as needed, until they are crisp and browned on both sides. Serve
<h2>Recipe Source:</h2>

Adapted from Deen's "The Lady & Sons, Too!" (Random House,