Stone ground grits

I stopped trying to trick up stone-ground grits with heavy cream and chicken broth; cooked plain, in water with kosher salt, fresh-ground pepper and a pat of butter,it's delicious in a simple, corn-sweet way.

Then the next day--after letting them sit in the fridge overnight, cut up the solidified chunks into slices, fry them in butter till toasty crisp, and serve them with maple syrup.