Bacon-and-Chive Grit Fries with Smoky Hot Ketchup

By 1For_Him

Ingredients

• 1 1 1 cup uncooked quick-cooking grits
• 2 2 2 cups whole milk
• 2 2 2 cups chicken stock
• 1 1 1 teaspoon kosher salt
• 4 4 1 ounces fontina cheese, shredded (about 1 cup)
• 1/2 1/2 8 cup cooked and finely crumbled bacon (about 8 slices)
• 1/2 1/2 1/2 cup thinly sliced fresh chives
• 1/2 1/2 1/2 teaspoon black pepper
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 2 2 2 large eggs
• 1/4 1/4 1/4 cup water
• 3 3 3 cups panko (Japanese-style breadcrumbs)
• Peanut oil
• SMOKY HOT KETCHUP
• 1 1 1 cup ketchup
• 1 1 1 tablespoon hot sauce (such as Tabasco)
• 3/4 3/4 3/4 teaspoon smoked paprika

Details

Adapted from southernliving.com

Preparation

Step 1

Step 1
Prepare grits according to package directions, using milk, stock, and salt. Remove from heat; let stand 5 minutes. Add cheese, bacon, chives, and pepper, and stir until cheese is melted. Spoon mixture into a lightly greased 9-inch square pan; chill 4 to 24 hours. Invert grits onto a large cutting board. Cut into 3/4-inch-thick, 4-inch-long strips.

Step 2
Prepare the Smoky Hot Ketchup: Stir together ketchup, hot sauce, and smoked paprika in a small bowl. Chill until ready to serve.

Step 3
Place flour in a shallow dish. Whisk together eggs and water in a second shallow dish. Place panko in a third shallow dish. Dredge grit fries in flour; dip in egg wash, and roll in panko, pressing gently to adhere. Place grit fries in freezer for 15 minutes.

Step 4
Pour oil to a depth of 1 inch in a large, heavy skillet; heat over medium-high to 350°F. Fry grit fries, in batches, in hot oil until golden brown, 3 to 4 minutes. Drain on paper towels, and sprinkle with additional salt and pepper to taste. Place on a wire rack in a rimmed baking sheet, and keep warm in a 225°F oven up to 30 minutes, if desired.