Instructions: Pack the cooked grits in a shallow baking dish to a thickness of about 1/2 inch. Cover with plastic wrap and chill in the refrigerator, preferably overnight. When the grits are firm, cut into squares.

Beat the eggs well. Heat the bacon drippings in a large, heavy skillet.

Sprinkle the grits with salt and pepper and dip into the eggs. Fry in the bacon drippings over medium-high heat until golden brown, turning once.

Drain on paper towels and serve immediately.

The grits can also be shaped into small balls before being dipped into the eggs.

NOTES : Bea says that cooking grits slowly in a double boiler greatly improves the flavor and texture. Leftover grits are delicious when dipped into egg and fried.

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