|Grits||2 Cup (32 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
Boil the grits with salt until they are creamy; set them aside in a large shallow dish or platter.
When they are cool and solid, cut them into squares.
Dip the squares in evaporated milk, roll them in flour, and fry them in a greased pan.
Brown them on both sides.
For a thicker batter, beat up an egg, dip the slices in egg, roll them in flour, and fry them in a covered pan.
Grits may also be rolled in flour, without the milk or batter, and fried very satisfactorily.