They're back! They're pan-fried! They're covered in maple syrup!
Okay, so here's what you do: night before, when you're full of corny goodness wrap up your grits in plastic wrap or a small, long plastic container. Put in the back of the fridge overnight, in the coldest spot. The next morning, heat up a heavy bottomed pan and melt two tbs of earth balance. Take out your grits from their mold and cut into cakes about 1" thick. Lay in pan and fry on each side for about 3-4 minutes. Serve with maple syrup and your choice of breakfasty protein (pictured is organic chicken bacon).
My experiment in grits has come to down to a simple solution:
1st day = good, 2nd day = BETTER.
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