Name: Fried Garlic Grits
Yield: Makes 8 servings
Ingredients: 4 1/2 cups water; 3 tablespoons unsalted butter; 4 garlic cloves, minced; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1 cup coarse stone-ground white grits*; 2 cups all-purpose flour; 2 large eggs, lightly beaten with 2 tablespoons water; 2 cups plain fine dry bread crumbs; 6 cups vegetable oil; Special equipment: a deep-fat thermometer

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Fried Garlic Grits

We tested this recipe with both stone-ground and regular "old-fashioned" grits; we liked the stone-ground best here because of its pronounced corn flavor and appealing texture. If you already have the "old-fashioned" type on hand, it's a fine substitute. Simply follow our procedure and disregard the cooking instructions on the package.

Cooks' notes:

·Grits can be chilled in baking pan up to 2 days.
·Grits triangles can be fried 1 hour ahead and kept at room temperature on a rack in a baking pan. Reheat, uncovered, in middle of a 375°F oven 5 to 8 minutes.

Recipe notes

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