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.
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.
Add kosher salt, as needed. Place the fritters on parchment or paper towels to drain. Serve hot.
*Thomasville tomme is a local cheese produced by Sweet Grass Dairy in South Georgia. For a similar substitute, select a cow's milk cheese with subtle, buttery flavor and high melting characteristics. Fry and taste 1 before creating an entire batch to make sure the seasoning is right.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Chef Steven Satterfield, Miller Union