Fried Grit Cakes

1½ cups water

Kosher salt to taste

1/2 cup Stone-ground, quick cooking grits

Hot pepper sauce to taste

1/4 cup Sharp Cheddar Cheese, grated

1 Tbsp. butter

2 Tbsp. vegetable oil

Use a heavy, thick-bottomed saucepan. Boil the water, add salt, stir in the grits and return to a boil. Cover and reduce heat to a low simmer for 20 minutes. Stir two or three times. Grits should be thick and soft. Stir in pepper sauce, butter and cheese until they melt. Grease a bread pan or 8" square pan with vegetable oil. Spread grits into it evenly, cool, then refrigerate over night. Cut into slices 3/4" thick. Dredge in flour to coat and fry in hot oil until brown and crisp. Serve with butter and maple syrup or with eggs and ham or bacon.

There, folks, is a true Southern treat! A big plate full of this for breakfast will really jump-start your day.

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