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Creamy Grits Fritters with Country Ham and Thomasville Tomme

Recipe courtesy of Steven Satterfield

Show: Unique Eats

Episode: Southern Favorites

Creamy Grits Fritters with Country Ham and Thomasville Tomme

Name: Creamy Grits Fritters with Country Ham and Thomasville Tomme
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: Varies
Cuisine: american
Ingredients: Grits; 6 cups milk; 4 cups water; Kosher salt; 6 cups dry, stone-ground grits, rinsed; 2 cups heavy cream; 3 cups finely chopped country ham; 1 1/3 pounds cow's milk cheese, about 1/4 wheel, rind removed, cut into 1/4-inch cubes (recommended: Thomasville Tomme)*; Kosher salt; Canola oil, for frying; Unbleached, all-purpose flour, for dredging

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Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: Varies

Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: Varies

Ingredients

Grits

6 cups milk

4 cups water

Kosher salt

6 cups dry, stone-ground grits, rinsed

2 cups heavy cream

Fritters:

3 cups finely chopped country ham

1 1/3 pounds cow's milk cheese, about 1/4 wheel, rind removed, cut into 1/4-inch cubes (recommended: Thomasville Tomme)*

Kosher salt

Canola oil, for frying

Unbleached, all-purpose flour, for dredging

Directions

Watch how to make this recipe.

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.
Add kosher salt, as needed. Place the fritters on parchment or paper towels to drain. Serve hot.

Cook’s Note

*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

My Private Notes

Show: Unique Eats

Episode: Southern Favorites

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Fritters:

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