Grits Croquettes

Preparation info
  • Yields


    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

As croquettes, grits can enter a more elaborate, formal meal as an unusual starchy accompaniment. They stand up well to such entrées as rack of lamb and veal kidneys.



While the grits are still hot, beat in the 5 tablespoons of butter. Quickly beat in the two eggs, taking care not to let them cook before they are completely incorporated. Turn into a large bowl. When cool enough to handle, shape into ovals the size of a small egg. Using three separate shallow bowls