Cheesy Grits Frits
recipe by Tyler McNabb & photography by Talitha Schroeder
Whether you're working from leftover grits or making a batch fresh, these bites are always a good idea. Cheese grits just got even better.
Ingredients
2 cups water
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup Weisenberger Mill stone-ground grits
1 1/2 teaspoons kosher salt
1/2 teaspoons fresh ground black pepper
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded aged gouda
2 egg yolks
three step breading - flour, 2 egg whites & panko
oil for frying
Directions
Bring water, milk & cream to a hard boil in a 4-quart stockpot with a tight-fitting lid. Add grits, reduce heat and stir until they come back to a simmer and have absorbed some of the liquid (give a little resistance)
Cover the grits and reduce the heat as low as possible. Cook 30-40 minutes, stirring occasionally to make sure they don’t scorch the bottom.
When thickened, stir in salt and pepper, then shredded cheeses and mix thoroughly.
Remove from heat, mix in egg yolks, cover, and rest until cooled.
Scoop by the heaping tablespoon onto a parchment-lined tray and pop in fridge for 45-55 minutes or until firm. Do a three-step breading by dipping each in seasoned flour, then beaten egg whites, and finally panko. Fry in a skillet with ~1” of hot oil. Drain on paper towels and serve immediately with your favorite…. hot pepper jelly, apple chutney, dressed green salad, marinara sauce ….
Related Content
Apple Chutney
Our recipe was inspired by a similar one from Frank Browning, whose family once owned Browning Orchard in northeastern Kentucky. Savor it on a cheese or charcuterie board, with a grilled cheese sandwich, and alongside baked ham or roast pork, chicken or winter squash. We even snuck a spoonful onto our apple cornmeal crepe and approved.
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