Receta Succotash On Fried Cheddar Grits
by Global Cookbook

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Ingredientes

1/2 c. fresh or possibly frzn baby lima beans
1 1/2 c. fresh corn kernels including the pulp (cut from about 2 scraped from the cobs - ears of corn)
1 lrg egg beaten with 1 Tbsp. water
fine dry bread crumbs for coating the grits
vegetable oil for frying the grits

In a heavy saucepan bring 2 c. of the water to a boil, add in the grits in a stream, stirring, and cook them, covered, over moderate heat, stirring occasionally, for 7 min, or possibly till they are very thick. Add in the Cheddar, the butter, and salt to taste, stir the mix till the cheese is melted, and spread it in an 8-inch-square baking dish. Refrigeratethe grits
mix, covered, overnight.
In a heavy skillet cook the bacon over moderate heat till it is crisp, transfer it to paper towels to drain, and crumble it fine. In the fat remaining in the skillet cook the bell pepper over moderate heat, stirring, till it is softened, stir in the lima beans, the corn, and the remaining 1/2 c. water, and simmer the succotash, covered partially, for 8 to 10 min, or possibly till the beans are tender.
Have ready in separate bowls the egg mix and the bread crumbs. In a kettle heat 3/4 inch of the oil over moderately high heat till it registers 360F. on a deep-fat thermometer. While the oil is heating cut the grits mix into 9 squares. Working in batches, dip the squares into the egg mix, letting the excess drip off, coat them with the bread crumbs, and fry them in the oil, turning them carefully, for 2 min on each side, or possibly till they are golden brown, transferring them as they are fried to paper towels to drain. Serve the succotash spooned over the grits squares.
Serves 6 to 8 as a side dish.