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Ingredients
Directions
- Pack the cooked grits in a shallow baking dish to a thickness of about 1/2 inch. Cover with plastic wrap and refrigeratein the refrigerator, preferably overnight. When the grits are hard, cut into squares.
- Beat the Large eggs well. Heat the bacon drippings in a large, heavy skillet.
- Sprinkle the grits with salt and pepper and dip into the Large eggs. Fry in the bacon drippings over medium-high heat till golden, turning once.
- Drain on paper towels and serve immediately.
- The grits can also be shaped into small balls before being dipped into the Large eggs.
- NOTES : Bea says which cooking grits slowly in a double boiler greatly improves the flavor and texture. Leftover grits are delicious when dipped into egg and fried.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 162 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 18mg | 1% |
| Potassium 70mg | 2% |
| Total Carbs 31.14g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.34g | 0% |
| Protein 4.98g | 8% |
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