Pimento Cheese Grits Arancini

• 3 c, cooked, room temperature grits
• 2 c, panko bread crumbs
• 2 eggs
• 2 tbsp milk
• 1 package of The Fresh Market Original or Jalapeño Pimento Cheese
• 1 c of water, in a bowl for hands
• Enough neutral oil to fill your pot by 2"
• Pepper jelly of your choice

To Stuff Have bowl of water handy. You will want to keep your hands wet so the grits don’t stick to you.

Scoop up a generous 2 Tablespoons of room temperature grits. Flatten the ball out into a disc in your palm. Cup the hand the disc is in, and press into the center of the disc to create a little well for the cheese.

Spoon in 1 teaspoon of pimento cheese. Do not overfill.

Wet the fingers of your other hand and use them to pull the sides of the “grits disc” up over the cheese. If you don't get it all the way covered, just grab another teaspoon or so of grits, knead them with a bit of water so they are nice and pliable, and press over any cheese that is showing. Roll the ball between your palms so it’s nice and round. Set aside on a plate.

Repeat for the remaining grits. You should have somewhere between 15-17 balls if you make them about 1 1/2″ in diameter.

To Bread and Fry Heat the oil over medium heat, checking the oil frequently. It will take a good 10-15 minutes or possibly longer to get up to 350F.

In a medium bowl, whisk together the milk and eggs. Pour the panko in a bowl.

Dunk one grits arancini into the batter and let the excess drip off. Then roll evenly in the panko to cover. Set aside on a rack. Repeat with the remaining arancini.

When the oil reaches 350F, carefully lower 3 or 4 arancini at a time into the hot oil. Cook until deeply golden brown. Remove with a skimmer, allow to drain over the pot for a moment, and then place on several thicknesses of paper towels or wire rack.

Serve hot with warmed pepper jelly.