Q: Recently I had fried cheese grits at the Crescent Moon. Excellent. I tried to duplicate it, with no luck. Can you get [it]?

-- Margaret Cardwell, Memphis

A: These ultra-cheesy grits are refrigerated overnight, then pan fried with a cheese crust. Crescent Moon makes its own "Magic" and Cajun seasoning blends that give this dish its flavor.

Crescent Moon gave us its tip for making our own "Magic." If your prepared Cajun seasoning is very salty, cut the salt in the "Magic" by half and adjust seasonings after the cheese has been added.

-- Jeanne Besser, for the Journal-Constitution

SIDE DISH

Crescent Moon's Griddle-Fried Grits

Makes 10 servings

Preparation time: 15 minutes

Cooking time: 20 minutes, plus refrigeration overnight

For the "Magic" seasoning blend

1 teaspoon salt

Pinch black pepper

Pinch thyme

Pinch garlic powder

Pinch crushed red pepper

For the grits

1 tablespoon butter

1 cup sliced onions

2 cups fresh stone ground grits

6 cups water

1/2 pound grated cheddar/Jack cheese

1/4 pound grated mozzarella cheese

4 slices American cheese, cut into pieces

1 teaspoon Cajun seasoning

1/4 pound shredded cheddar cheese

Prepare seasoning blend. In a small bowl, combine salt, black pepper, thyme, garlic powder and red pepper. Set aside.

In a skillet, melt butter. Saute onions until softened. Set aside.

Bring grits and water to a slow boil and cook until thickened and soft. Add onion, cheddar/Jack, mozzarella and American cheeses and stir until cheeses melt. Add reserved seasoning blend and Cajun seasoning. Pour into a loaf pan lined with plastic wrap and cool overnight in refrigerator.

Remove from mold and slice into 3/4- to 1-inch thick slices. Heat a griddle over medium-high heat and spray with nonstick cooking spray or lightly grease with butter. Cook grits 2 to 3 minutes per side until heated through. Put about 1 1/2 tablespoons of cheddar cheese on the griddle and place the hot grits on top. Cook until the cheese forms a crust.

Per serving: 347 calories (percent of calories from fat, 50), 16 grams protein, 27 grams carbohydrates, no fiber, 19 grams fat, 60 milligrams cholesterol, 668 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.