I dedicate this recipe to my Niecee Poo/ Cousin, CoCo. She is a cheese grits lover, this recipe bumps those grits up a couple of notches. Call me CoCo to tell me when you make them.
JACQUE ROSES’S CHEESEY GRIT FRITTERS
1 cup whole milk, 1 cup heavy whipping cream, 2 cups water, 1 cup ground grits, 1 1/2 teaspoons salt, 1/4 teaspoon white pepper, 4 teaspoons salted butter, 3/4 sharp cheddar cheese, grated, 2 large eggs, 2 cups panko bread crumbs, oil for frying.
Get out a saucepan, add the milk, whipping cream, salt, and pepper, bring to a boil. Gradually add the grits, continually stirring or whisking. When everything is combined, reduce the heat to a simmer, add the butter. Continue to stir to ensure you do not have any lumps. Cook until the grits are creamy. Remove the pan from the heat, gradually add the cheese, continue to stir until the cheese melts and combined.
Pour the grits into a lightly greased pan, cover with plastic wrap and refrigerate for about 4-hours. When the grits are cold, and firm remove them from the frig. Scoop out a portion using a small ice cream scooper. Roll the grits into balls, set aside. Get out a bowl, add the eggs and about 1/4 cup of water, beat, and set aside. Get out a cutting board, add the bread crumbs. Crush the bread crumbs with a rolling pin until they are extra fine. Get out a heavy skillet, add about 3 inches of oil. Heat the oil to medium or 350 degrees. While the oil is heating, dip each egg in the egg wash, then roll in the bread crumbs. Add the balls to the oil, do not overcrowd. Fry until the balls are golden brown and crispy on all sides. Remove from the oil and drain on a wire rack.