6 to 8.
Leftover grits are as important to southern cooking as grits freshly made. Many people simply pour their hot grits into a tall glass tumbler, which serves as a mold. When the grits are cold, they stick together the way any cornmeal mush does, so it’s easy to slide them out, slice them, and fry the slices in butter or bacon fat until they are crisp and brown.
One of the oldest recipes for leftover grits is a breakfast bread called variously “old-time hominy b