Jackie Hill

• 1 cup grits
• 1 cup (4 oz) shredded cheese
• 1/2 cup minced parsley
• 1 cup dry bread crumbs
• 2 eggs

Boil grits and 1 teaspoon salt until thick. Stir in cheese and parsley. Spread into 9 x 13 inch pan. Cover with plastic wrap; freeze 2 hours. cut grits into rounds. Beat eggs with 2 tablespoons of water. Dip grits in and coat with crumbs. Heat 2 tablespoons oil in a large skillet. Fry until golden brown.