Name: Bacon Grits Arancini
Yield: Makes about 24
Ingredients: 3 cups (375 g) all-purpose flour; 2 tablespoons unsalted butter; 1¼ cups (215 g) instant grits; 4 cups (960 ml) whole milk; Kosher salt and freshly ground black pepper; ½ cup (50 g) grated Parmigiano-Reggiano cheese; 6 ounces (170 g) goat cheese, cut into small pieces; 2 tablespoons sriracha; 4 large eggs; 1 (1-pound/455-g) block white cheddar cheese, cut into 24 equal squares; 6 cups (1.4 L) canola oil; 3 green onions (dark green and pale green parts only), thinly sliced; 12 thin slices bacon, cooked until crisp and coarsely chopped; 3 cups (240 g) panko bread crumbs

Preparation info

Makes about
24

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

It is hard to believe that anyone would ever have grits left over, but if you do, just follow the recipe from the second step down. We serve these with everything from sausage gravy to Piperade, and you can make the argument that grits are great with everything.

Ingredients

4 cups (960 ml) whole milk
1¼ cups (215

Starter

Method

In a large saucepan, bring the milk to a simmer over medium heat. Slowly whisk in the grits and continue whisking until the mixture is thickened and smooth, about 5 minutes.

Whisk in 1 teaspoon salt, ¼ teaspoon