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Good suggestion! This reminds me of what we typically do with our mashed potatoes leftovers...we add egg and flour and fry them into potato pancakes. :yum:

I may try that one, thank you! This may sound picky/weird, but I'd be fine if the grits were like cornbread...or thin...it's just the in between that I don't care for.

I made it and it was really good but the grits were too thick...I'll thin them a bit more with milk next time. Thank you to all who have replied!

The video recipe I followed suggested the oil be at 370-375 degrees. I used new veg oil and a meat thermometer attached to the pot (halfway in the oil). I've read online that meat thermometers can be used for liquids so I guess it wasn't reading correctly? In retrospect, the oil was smoking a...

I made another trip to Kroger and found this! ��

So I want to try this recipe but I can't find stone-ground grits (I only have Quaker instant). So if you were to make that recipe with instant, how would you modify the recipe, if at all, so that the instant doesn't ruin it?