Add grits to lukewarm soup, bring to boil while stirring. Cover and allow to swell for 10 min. Then cool the whole.
Sauté the onions, add them together with the salt, eggs, basil and parsley to the cereal mixture and mix thoroughly.
Form the dough into small balls and fry them until crispy on both sides.
Our tip: Fresh chives are much more aromatic than dried ones!
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