Ingredients
4
cups milk
1
teaspoon salt
1
cup uncooked quick-cooking corn grits
1 1/2
cups shredded extra-sharp white Cheddar cheese (6 oz)
1/2
cup crisply cooked, crumbled bacon (about 8 slices)
2
medium green onions, finely chopped (2 tablespoons)
1/2
teaspoon freshly ground pepper
2
eggs
1/4
cup water
3
cups Progresso™ panko crispy bread crumbs
Vegetable oil for deep frying
Preparation
Spray 8-inch square pan with cooking spray. In 2-quart saucepan, heat milk and salt to boiling. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened. Add cheese, bacon, onions and pepper; stir until cheese is melted. Spoon mixture into pan. Refrigerate at least 4 hours or up to 24 hours.
Shape grits into 1 1/2-inch balls. In small bowl, beat eggs and water with whisk or fork. Place bread crumbs in medium bowl. Dip balls in egg mixture, then roll in bread crumbs.
In deep fryer or heavy 3-quart saucepan, heat 3 inches oil over medium-high heat (350°F). Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Place on metal cooling rack in baking pan and keep warm in 225°F oven up to 30 minutes. Serve warm.
