we used a large plate in lieu of a pie pan, but that's essentially the same thing; we roll ours in flour with salt added; be sure to put enough salt & butter in the grits, before you chill
or, poetically, to quote, Southern Jewish writer, David Cohn: "beginning in the lobby of the Peabody Hotel in Memphis and ending at Catfish Row in Vicksburg."
I grew up in Greenville, Mississippi, & can tell that the Delta runs from just South of Memphis, to just north of Vicksburg...fwiw, we always sent over food to neighbors in this case...
haven't had fried grits in years...gonna have 'em tonight, though...we used to have something called "Beaten Biscuits"...but you have to have a special two roller press to run the dough through...someone inherited the machine from my grandmother...wasn't me & I can't remember who got it...