5 cups water
salt to taste
1 cup hominy grits (not instant)
1/2 cup all-purpose flour
vegetable oil for frying
Bring the water and salt to a boil in a large heavy saucepan. Add the grits and simmer, stirring constantly, over medium heat until the grits taste done and are thick like mush, 20 minutes. (You may have to add a little more boiling water.)
Pour the hot grits onto a meat platter or large plate to make a layer 3/4 inch deep. Cover and set aside to cool, then refrigerate to chill.
When the grits are cold, cut them into rectangular pieces. Dredge the pieces with flour (not cornmeal). Shake off any excess flour.
Heat the oil to a depth of 1/2 inch in an iron skillet. Fry the grits until golden brown, 2 minutes. Turn, and when both sides are golden brown, drain on paper towels and sprinkle with salt. Serve piping hot.
This used to be one of my favorites, but my mother didn't put the cooked grits in a baking dish and cut it in squares. she would have cans that she washed (vegetable cans or soup cans) and stored for this purpose. She would fill the cans, cover them with saran wrap and put them in the fridge till the next day. When she was ready to use them, she would cut the other end of the can, and slide it so that the formed grits would come out the other end, and slice them in 1/2 inch patties. then fry them. I have made this for my children, and although they like it, they don't rave about it...But I still enjoy it.