Heat your fat of choice over medium-high heat, and
mold your grits into 1/3-cup sized mounds. Once
the fat is hot, gently press the mounds into the
pan, then leave them alone until a crust forms.
(If you try and flip your grit cake too soon, it
will fall apart.) Once the edges of the grit cake
are a deep golden brown, and it moves across the
pan like a cohesive puck, flip it and brown the
other side. Slide onto a plate, top with cheese,
green onion or a little hot sauce, and devour.
Repeat every time you have an awkward amount of