6 cups water
1 cup quick cooking grits
1 tsp salt
Peanut oil
Salt
Pepper

The night before - make your grits. Bring water and salt to a boil, slowly
stir in grits. Cover, reduce heat to low and cook for 6 minutes, stirring
occasionally. Pour into a 9×9 pan, let cool and pop into the fridge. The
next morning you want to slice the congealed grits into 12 pieces Cook
them in a frying pan with about 1/3 inch of oil (we use peanut oil) until
golden brown. Drain on paper towels Salt and pepper them as soon as you
remove them from the oil.