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Fried Grits

This recipe can be made with either wheat semolina or hominy grits.  If you can't find grits, you can use regular cornmeal, but it must be fermented for 48 instead of 24 hours.

Ingredients

  • 2 cups wheat semolina or hominy grits (not instant)
  • water
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon gray salt
  • 1/4 to 1/2 cup yogurt or slightly soured milk, or buttermilk
  • palm oil or rendered animal fat for the pan

Instructions

  1. Ferment the semolina or grits undisturbed in a warm place for 24 hours in water.  Make sure to use much more than is needed.
  2. Pour off all the excess water.  You should have a somewhat firm, congealed mass of grain that smells slightly yeasty or a little soured.
  3. With a wire whisk, beat in the baking soda and salt as well as possible.
  4. Then add the eggs, and beat them in well.
  5. Then add as much yogurt or buttermilk as is needed to bring it to the thinness of ketchup.  It should be pourable, and slightly runny but not water-thin.
  6. Heat some oil in a cast iron or non stick pan.
  7. Pour in the batter the same as you would normal pancakes.
  8. When they're brown on the bottom, turn them over.
  9. When the other side is browned, transfer them to a plate lined with absorbent cloth or paper towels.

Serving Tips

These are excellent with heavy sour cream and fruit, or like normal pancakes with a little maple syrup.

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