Oversalted grits or polenta should be made into fries. Pour salty grits or polenta onto a baking sheet or cutting board and let them cool. Cut them into pieces good for picking up. Put out one plate each of flour, beaten egg, and breadcrumbs. Dip pieces of grits or polenta into first flour, then egg, then breadcrumbs, and lay them on wax paper. Heat a shallow layer of peanut or olive oil in a skillet and panfry the pieces on each side until they’re golden. Serve them with plain yogurt mixed with a little garlic pounded to a paste, or undersalted salsa verde.
