yields 8 servings
1 recipe of hominy grits, cooked
1/3 cup oil or bacon fat
Press grits into 8 greased custard cups or another container approximately 3 inches in diameter. Chill at least 2 hours (best overnight). Unmold and slice into 1/2 inch thick rounds. Heat oil and brown grits for 8 minutes on each side. Serve hot, plain or top with maple syrup.
courtesy of: Native Harvests: American Indian Wild Foods and Recipes, E. Barrie Kavasch. Dover Publications, 2005
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