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1. Prepare grits according to directions on packaging. I used enough for 2 cups of prepared grits.
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2. Pour warm prepared grits into a shallow dish or container to a depth of about 1/2 inch.
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3. Cover dish with plastic wrap or foil and refrigerate overnight.
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4. The next morning ... Prepare dredge station by placing one cup of flour in a container or plate.
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5. Crack one egg, beat well and place in a second container.
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6. Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
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7. Slice grits into sections as desired.
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8. Dip each section, one at a time, into flour and make sure to coat both sides and ends well. Place on a plate and repeat with the rest of the grits.
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9. Then dip each section into the egg wash, coating both sides and ends well.
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10. Dip each section back into the flour again, coating both sides and ends well.
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11. Gently shake off any excess flour, place on plate to dry for several minutes.
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12. Heat a large skillet over medium-low heat and add cooking oil to about 1/4 inch depth.
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13. Place coated grit sections into the heated oil but do not crowd the pan. You can cook them in batches if you don't have room.
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14. Brown grits about 5 minutes or until bottom edges start to slightly brown.
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15. Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
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16. Remove from skillet, place on folded paper towels and let drain for a minute or two. Repeat with the remaining grits sections.
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17. Serve warm, as is or, top with maple syrup.
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18. Enjoy!
