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mmiller13_11920462

Orange, Texas

Member since Jun 2009

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Reviewed Roast Pork Chops with Cheddar and Bacon Grits

Aug 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

If you have a lot of grits left over, put in a pyrex dish (size depends on amount of grits), spread to about 1/2" thick. Refrigerate until next day. Slice in squares, dust lightly with flour, and pan fry in a few tablespoon oil of your choice. I use a mixture of butter and olive oil, or if I have it, walnut oil. Delicious at breakfast with egg"

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