Pork and Grits Hash

Makes 6 servings

3 cups water
3/4 coup quick cooking grits
3/4 tsp salt
1 tbsp butter or margarine
1/2 cup coarsely chopped onion
2 cups cubed cooked pork
1/4 tsp dried basil
1/4 tsp dried thyme leaves

1. Several hours or the night before serving, prepare the grits. In a heavy 2 qt
saucepan, heat 2 1/4 cups water to boiling over high heat. In a small bowl,
combine the grits, 1/2 tsp salt, and remaining 3/4 cup water. Stir the grits
mixture into the boiling water. Cook, stirring constantly, until the grits are
thickened and bubbly, about 5 minutes. Cover and cook over low heat 5 minutes.

2. Generouly grease an 8 inch square baking pan. Pour the grits into the greased
pan. Cool to room temperature, then cover tightly and refrigerate until the
grits are firm, several hours or overnight.

3. About 20 minutes before serving, cut the grits into 1/2 inch squares. In a
large skillet, melt the butter. Add the grits, onion, pork, basil, thyme, and
remaining 1/4 tsp salt. Saute, stirring constantly, until the onion iis well
browned. Served immediately.