Lunch: Creamy Grits Fritters with Country Ham and Thomasville Tomme

Ingredients

Grits
6 cups milk
4 cups water
Kosher salt
6 cups dry, stone-ground grits, rinsed
2 cups heavy cream

Instructions

These Southern-inspired small bites feature flavorful grits infused with pieces of country ham and velvety Thomasville Tomme cheese.
In a medium-size saucepan over high heat, bring 6 cups milk, 4 cups water, and 1 tablespoon salt to a boil. Reduce the heat to medium, and whisk in the grits in a slow, steady stream, whisking constantly so that there are no lumps. Reduce the heat to low and add the heavy cream. Cook over low heat, stirring frequently, until the grits are completely soft, about 1 hour. Remove the pan from the heat and cool completely. Cook's Note: The grits can be cooked up to a day ahead and stored, covered, in the refrigerator.
For fritters:Using a deep fat fryer to fry the fritters, heat the canola oil to 350 degrees F. Mix the ham with the cooled grits. Portion with a small ice cream scoop (1/2 ounce or 1 tablespoon) and level. Insert a cube of cheese into the scoop and form a ball around the cheese. Roll into an even sphere shape with your hands. Dust the spheres lightly with flour and then deep fry until golden brown. Cook's Note: Fry and taste 1 before creating an entire batch to make sure the seasoning is right. Add kosher salt, as needed. Place the fritters on parchment or paper towels to drain. Serve hot. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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