Recycled Grits and Cane Syrup

Another beautiful morning and time to fry up some leftover grits!

I did a post on fried grits last year but I can't resist talking about these grits. These were a gift from Claui's folks and they may be the Platonic ideal of grits. One catch -- you have to cook them forty-five minutes -- not ideal for breakfast.

So I made shrimp and grits for supper -- and when making shrimp and grits, one embellishes and enriches the cooking grits with butter, light cream, and as much cheese as one dares. I used a particularly tasty extra-sharp Vermont white cheddar.

But I'm not here to talk about shrimp and grits. It's the leftover grits I'm here to praise. Poured in a pan and refrigerated overnight, they congeal nicely so that they can be lifted from the pan in tidy squares to be floured, egged, and fried.

Sausage is a nice accompaniment. And I dump in the leftover egg (which contains Tobasco and seasoned salt --Jane's Krazy Salt, to be precise.)

The presentation isn't elegant but, oh my, it's tasty. And in a nod to John's and my Florida Cracker heritage, I've got a bottle of cane syrup on the table.

Our grandparents would have poured syrup over the whole mess -- too sweet for our tastes. But I do save my last bite of grits and douse it with the delicious cane syrup -- a mini-dessert at breakfast.

The cane syrup was a gift from my brother and I am enchanted by the label he put on it: "Claimed to be pure cane syrup squeezed by a man and mule operation in Two Egg, Florida."

The perfect way to start a day!

UPDATE!!! Follow this link for some great recipes and to find out the difference between hominy grits and stone-ground.

UPDATED UPDATE_
(Vagabonde has pointed out that these recipes are full of typos -- here's ANOTHER LINK
to the place the grits came from and some more recipes -- maybe more usable.)