[Quilla]

We prefer stone ground grits as well; however, I substitute half and half for water. It's pure heaven.

Leftover grits? Put them in a tall glass and refrigerate overnight. Then slip out of glass, slice about a half inch thick, coat each side with beaten egg French toast style, and fry in butter. They'll make you slap yo mama. :)

[abb]

And maybe with a link or two of venison sausage to go with it?

[damper99]

Cook grits until they are thick. Next, cook up some pork liver and onions and chop both up fine, and stir into the thickened grits. Put in a flat pan about 3 in deep and refrigerate. After it sets, slice about 1/2 in thick, roll in beaten egg and fry. Pure Heaven.