Boil 4 cups of water and add a little salt and 1 cup of stoneground grits.
Simmer uncovered for 30 minutes.
Pour into a smallish oblong plastic container and cover with fitted top and place in refrigerator.
Next day, dump out the hunk of congealed grits onto the cutting board and pat dry with paper towel.
Thinly slice the number of servings desired and fry in bacon grease.
Shake some salt, pepper, and paprika on one side. Turn over and lightly salt and pepper the reverse.
Each side should get about 4-5 minutes down such that its crispy when ready to serve.
Place on paper towel before the plate.
I like to spread a little butter on them but not really necessary. I usually serve myself 2-3 slices.
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