half cup finely ground cornmeal per person
two cups water
pinch of curry powder
S&P
Bring the water to a boil. Steadily whisk in the cornmeal to minimise clumps. Stir and stir for about 45 minutes. The grits should be tender, with a consistency like porridge, and the volume reduced. Season to taste. Spread it into an inch-thick layer in a baking pan lined with parchment paper. Cover with another sheet of parchment to give a smooth surface. Let it cool completely, then cut it into squares or wedges. Fry in a bit of oil until crispy and golden.
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