Grits is a common dish in the cuisine of the Southern United States and it shares many characteristics with the foodie favorite, polenta. The primary difference is that grits are made from coarsely ground hominy which is corn that has had the hull from the kernel of the corn removed before grinding (called Nixtamalization, protecting us from developing pellagra) and polenta is essentially yellow corn meal. When properly cooked, grits and polenta have similarly smooth textures, “grit” referring to the texture of the dried corn before cooking. This recipe will transform a food with “low class” connotations into one with world-class expectations. Serve anytime you might have polenta.
2 cups cooked grits (preferably leftover and refrigerated)
1/2 teaspoon of Kosher salt
1/2 teaspoon black pepper (white, if you want to be extra fancy)
2 tablespoons olive oil
Heat olive oil over medium-low heat in a skillet. Roll cold grits into a large log and cut the grits into 1/4 to 1/2-inch slices. Beat eggs with your salt and pepper. Dip the slices of grits into the egg wash and brown each side in the oil, 5 minutes on each side.