Created by Brown-Forman Chef Mark Williams, 2012
Yield: Makes 12 servings
- 4 1/2 cups water
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup coarse stone-ground white grits
- 1/2 cup sharp white cheddar cheese
- 2 cups all-purpose flour
- 2 large eggs, lightly beaten with 2 tablespoons water
- 2 cups panko bread crumbs
- 6 cups vegetable oil
- Special equipment: a deep-fat thermometer
Bring water, butter, garlic, salt and pepper to a boil in a 4-to-5-quart heavy pot, and then slowly stir in grits. Reduce heat and cook at a bare simmer, covered, stirring frequently until thickened, about 20 minutes. Add cheese. Pour grits into a 2-inch deep pan to cool. Chill grits, covered with plastic wrap, until firm, at least 1 hour.
Portion grits into desired shapes using a small melon scoop.
Put flour, eggs and bread crumbs in separate shallow dishes. Dredge grits balls in flour, knocking off excess, then dip in egg, and dredge in bread crumbs. Transfer coated triangle to a large baking sheet. Continue with remaining grits balls.