Gritcinis w/Giardiniera Mayo

• 1 cup [200 g] cooked grits, cooled
• 1 egg, beaten
• 2<

Combine the grits and egg into an even dough that holds its shape, adding more beaten egg to bind if needed. Scoop the grits into golf ball–size rounds. Cube the Cheddar cheese and stuff the center of each gritcini with a cube. Roll the stuffed gritcini in bread crumbs and then freeze until solid to set the shape, 1 hour to overnight.

Deep-fry or bake the gritcini until golden brown and