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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.
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.
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.