Fried Garlic Grits

Directions

1. 1
   Line a lightly oiled 13- by 9- by 2-inch baking pan lengthwise with a 24-inch-long sheet of wax paper, letting excess hang over ends.
2. 2
   Bring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, then slowly stir in grits.
3. 3
   Reduce heat and cook at a bare simmer, covered, stirring frequently, until thickened, about 40 minutes.
4. 4
   Remove lid and simmer grits, stirring frequently, until very thick and tender, 10 to 15 minutes.
5. 5
   Cool grits in pot 10 minutes, then pour into lined baking pan, smoothing top, and cool completely.
6. 6
   Chill grits, covered with plastic wrap, until firm, at least 3 hours.
7. 7
   Discard plastic wrap and transfer grits on wax paper to a work surface, then pat dry with paper towels.
8. 8
   Cut grits into 8 (4 1/2- by 3 1/4-inch) rectangles, then diagonally halve each rectangle to form 2 triangles.
9. 9
   Put flour, eggs, and bread crumbs in separate shallow dishes.
10. 10
    Dredge a grits triangle in flour, knocking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs.
11. 11
    Transfer coated triangle to a large baking sheet.
12. 12
    Coat remaining triangles in same manner.
13. 13
    Preheat oven to 300F.
14. 14
    Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375F on thermometer.
15. 15
    Fry triangles in 4 batches, stirring gently, until crisp and golden brown, 1 to 2 minutes, then transfer with a slotted spoon to paper towels to drain.
16. 16
    Return oil to 375F between batches.
17. 17
    Keep grits hot on a rack set in a baking pan in oven while frying other batches.
18. 18
    *Available at specialty foods shops and Hoppin' John's (800-828-4412; hoppinjohns.com).