Fried Grits

Much as Southerners love grits, nothing is more disgusting than cold, leftover grits that stick obstinately to the pan and make cleaning a maddening job. The solution, of course, is immediately to transfer all leftover grits to a bowl while they’re still warm, beat in an egg or so, chill well, and later on make fried grits for another breakfast or to serve as a side dish for all types of meals. I have Yankee friends who balk at the sight of boiled grits but will devour fried grits as if the