In a heavy saucepan, bring the broth to a boil and slowly stir in the grits.
Simmer, stirring constantly, for 10 minutes.
Stir in the cream and simmer, still stirring, for another 10 minutes.
Season it with the salt and pepper. The grits will be thick.
Pour the mixture into the baking pan, smoothing the top with a spatula,
and let cool.
Chill for at least two hours or overnight.
Sprinkle cornmeal onto a work surface. Invert the grits onto the cornmeal
and remove the wax paper. Cut the grits into four squares and halve the squares
diagonally to form 8 triangles. Coat each triangle with the cornmeal.
In a heavy skillet, heat the oil over medium heat until hot but not smoking.
Fry the grit cakes in batches until golden on both sides (about 3 to 4 minutes
total), adding more oil if necessary to keep them from sticking.