Petits Gâteaux De Gru

Fried Grits or Hominy

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

These are made from boiled grits or boiled hominy spread on a dish to a thickness of about ½ an inch, and when cool, cut either into small rounds with a cake cutter or into slices. These are seasoned with salt and pepper, dusted over with a little flour, the yolk of 1 or 2 eggs, well beaten, and fried to a nice golden colour in hot butter. They were sometimes eaten with butter as a separate course, or served with meat and particularly with grillades.