Leftover grits


As long as you’re making grits, make too much. Bring the leftovers back the next day as fried grits.

Grits and polenta are notoriously hard to brown. But if you shape the grits into patties before they cool, wrap the patties in a paper towel to help remove excess moisture, and put them in the refrigerator until the next day, they’ll brown reasonably well.

As long as you’re firing up the grill to roast a winter tomato, why not grill everything but the egg? The grits above were grilled, as was the fake Morningstar sausage.

It’s actually kind of nice being out on the deck in January weather, cooking over a hot grill. It’s particularly nice to have a breakfast with a campfire flavor.

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