FRIED GRITS Serves 4-6
		INGREDIENTS 2      Tablespoons butter, softened, plus 4 to 8 tablespoons butter 5      cups plus 2 tablespoons cold water 2      teaspoons salt 1      cup regular white hominy grits, not the quick-cooking variety 1      egg 1/2      cup flour INSTRUCTIONS With a pastry brush, spread 1 Tablespoon of the softened butter over the bottom and sides of a shallow 9 by 13 inch baking dish and set aside. In a heavy 1 1/2 to 2 quart sauce pan, bring 5 cups of water and the salt to a boil over high heat. Pour in the hominy grits slowly enough so that the boiling continues at a rapid rate. Stir constantly with a wooden spoon to keep the mixture smooth. Reduce the heat to low and, stirring occasionally, simmer the grits tightly covered for 30 minutes. Stir in the remaining tablespoon of softened butter. When it is absorbed, spoon the hot grits into the buttered dish and smooth the top with a metal spatula. Cool to room temperature, cover with plastic wrap or foil, and refrigerate for at least 4 hours, or until the grits are firm to the touch. Preheat the oven to its lowest setting. Line a large shallow baking dish with paper towels and place it in the middle of the oven. With a sharp knife, cut the chilled grits into cakes approximately 2 inches square. Beat the egg lightly with the remaining 2 tablespoons of cold water and, one at a time, immerse the cakes in the mixture. Then roll each cake in the flour to coat both sides lightly and evenly. In a heavy 10- to 12-inch skillet, melt 4 tablespoons of butter over moderate heat. When the foam begins to subside, add 7 or 8 of the hominy-grit cakes and fry them for about 3 minutes on each side, turning them over with a spatula. When the cakes are a golden brown, transfer them to the lined dish to drain and keep them warm in the oven while you fry the rest, 7 or 8 at a time. Add more butter to the skillet as necessary. Arrange the fried grits on a heated platter and serve them at once, with sorghum or corn or maple syrup.