Bacon Grits Arancini

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

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