[Sca-cooks] polenta

[Decker, Terry D.]

Scrapple.  Especially tasty when you chop a little pork into it before
setting it in the refrigerator.

Bear

> Actually, it's not a lot different from the thing my mom used
> to make for
> breakfast sometimes.  She'd take left-over grits, put them
> into a glass
> baking pan overnight in the frig.  Then she'd cut it into
> bars and fry it
> (I think, in bacon drippings).  We'd eat it the same way, with jam or
> syrup.  The only difference is either corn mush or
> grits...and that's not
> much of a difference!  (And this was a southern thing...Mom being from
> south Georgia)
>
> Kiri