GRIT CAKES

2 cups water

2 teaspoons butter

Salt and pepper

1/2 cup grits

1/4 cup grated Cheddar cheese

Flour, -- for dredging

2 -4 tablespoons vegetable oil




Oil a large sheet pan. In a saucepan bring water and butter, seasoned with salt
and pepper, to a
boil. Reduce heat to medium and whisk in grits. Cook, stirring constantly, 5 mi
nutes. Remove from
heat and stir in cheese. Pour grits onto sheet pan, spreading them evenly. Cool
and cut into cakes
with a 2 1/2- to 3-inch biscuit cutter.

In a large preferably nonstick skillet, heat enough oil to coat bottom of pan o
ver medium-high heat.
Dredge both sides of cakes in flour and pan-fry about 2 minutes on each side, u
ntil golden. Drain on
paper towels and keep warm before serving.

Yield: About 8 cake