Grit Fritters

I had these grit fritters at Bone's in Atlanta. They are rich and creamy and easy to make. I found the original recipe online at http://www.americascuisine.com/dynamic/dsp_recipeDetail.cfm/recipeId/93/category/appetizers/city/atlanta Bone's serves them as a side item without the sauce. Try these at home - you won't be disappointed!

• Ready In: 20 mins
• Serves: 8
• Yields: 16 grit balls

Ingredients

• 4  cups water
• 1⁄2 teaspoon salt
• 1  cup grits
• 10 1⁄2 ounces  herb boursin cheese (2 wheels of 5.2 oz. each)
• 1⁄2 cup flour
• 2  eggs
• 1  cup milk
• 1  cup  Japanese-style bread crumbs
• 1⁄4 quart  vegetable oil

Directions

1. In small saucepan, bring water and salt to a boil, slowly stir in grits and cook for 6-8 minutes until very thick.
2. Remove from heat and let cook, about 5 minutes.
3. Stir in herb Boursin cheese and place mixture in refrigerator until cold and still.
4. Roll into 1 ounce balls, set aside. (I used a large pampered chef scoop).
5. Combine milk and eggs for egg wash.
6. Dip grits fritters into the following: flour, egg wash, then breadcrumbs.
7. Fry in oil until golden brown (approx 3-5 minutes).
8. Drain on paper towels and serve hot.