Breakfast Poppers with Grits & Bacon

By AzWench

Ingredients

• 8 slices thick-cut raw bacon, chopped
• 3 cups whole milk
• 3 Tbsp bacon fat
• 3/4 tsp kosher salt
• 3/4 tsp ground black pepper
• 1 cup instant grits
• 2 cups cheddar cheese, shredded
• 2/3 cup green onion, chopped
• 3 oz cream cheese, softened
• 1 cup all-purpose flour
• 4 large eggs, well beaten
• 2 cups Panko bread crumbs

Preparation

Step 1

Cook the bacon in a medium-sized skillet over medium heat until all the fat has rendered and the bacon is fully cooked. Strain the bacon in a colander reserving 3 Tbsp of fat; set bacon aside.

Combine the milk, bacon fat, salt, and black pepper in a medium-sized sauce pot and bring to a boil. Reduce to a simmer, add the grits, and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the cooked bacon, cheddar cheese, green onion, and cream cheese. Place the mixture into a 9'' x 13'' pan and refrigerate for at least 2 hours, or until well chilled.

Once cool, preheat a deep fryer to 350°F. Place the bread crumbs into a food processor and pulse until finely ground. Pour the mixture into a bowl. Pour the beaten eggs into a second bowl. Then, place the flour into a third bowl. Remove the grit-mixture from the fridge. Measure out 2 Tbsp and roll the helping into a small ball. Repeat.

Toss the balls in flour, then in the eggs, followed by the bread crumbs. Fry, in small batches of 8 balls at a time, for 4 minutes. Serve immediately.