Nuggets
- 3 cup water
- 3/4 cup grits
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz cheddar cheese, cut into 1/4-inch pieces
- 3 cup vegetable oil for frying
- 1/2 cup fine cornmeal
- 1 tbsp chili powder
Lightly oil an 8-inch square baking dish.
Bring the water to a boil in a heavy medium saucepan. Whisk in the grits, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Simmer the grits, whisking frequently, until they are tender, 15 to 20 minutes. Stir in the cheese and pour into the baking dish. Cover the surface with a layer of lightly oiled waxed paper, then cool completely in the refrigerator for at least 4 hours.
Heat the oil in a heavy medium saucepan to 425°F.
Cut the grits into 32 rectangles (about 1 by 3 inches). Stir together the cornmeal, chili powder, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Roll the rectangles in the cornmeal mixture, then fry them in batches, turning, and reheating the oil to 425°F before frying the next batch, until golden, about 4 minutes per batch. Transfer the nuggets to paper towels to cool slightly, and serve.
Souped-Up Mayo
- 1/2 cup mayonnaise
- 1 tsp finely grated lemon zest
- 2 tsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Stir together the mayonnaise, lemon zest, juice, paprika, salt, and pepper.
Reprinted with permission from The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer/Houghton Mifflin Harcourt, 2012.
