Tasso Grits Batons

1. 1

   In a 2-quart heavy saucepan bring water to a boil.

2. 2

   Add grits in a stream, stirring, and cook, covered, over moderately low heat, stirring occasionally, 5 minutes, or until thickened.

3. 3

   Stir in butter, tasso, and salt to taste and spread grits in baking dish, 13 by 19 by 2 inches.

4. 4

   Cool grits and chill, covered, overnight.

5. 5

   Grits may be made 2 days ahead and kept chilled, covered.

6. 6

   Have flour, eggs, and bread crumbs ready in separate shallow dishes.

7. 7

   Cut grits into twenty-four 4-by 1/2-inch batons and dredge in flour.

8. 8

   Dip batons in eggs and dredge in bread crumbs.

9. 9

   Batons may be prepared up to this point 8 hours ahead and kept chilled, uncovered, on a baking sheet.

10. 10

    In a deep skillet or heavy kettle heat 1 1/2 inches oil to 375F.

11. 11

    on a deep-fat thermometer and fry batons in batches, turning, until golden, about 1 minute.

12. 12

    Transfer batons with a slotted spoon to paper towels to drain.

* Per serving · 4 servings · Values may vary.

No additional tips available.