Bert -

Yesterday's grits make an excellent breading for catfish. Makes a nice crust when you fry them up. Sort of like a "corn dog" without the stick.

Of course, you need fresh grits for the side dish, to go with the collards.

Some of the *best recipes for grits almost require day-old mush as the starting point.

* Best sometimes means uses up the most of it to get rid of it?

John