ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
2 cups water
1 teaspoon salt
1/2 cup quick-cooking hominy grits
1 cup sharp cheddar cheese, grated
1/2 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1-1/2 teaspoons olive oil
1 cup fine unflavored bread crumbs
1/2 cup cracker meal
vegetable oil for frying
Combine the water and salt in a saucepan and bring to a boil.
Slowly add the grits, stirring constantly. Bring the mixture back to a boil, reduce heat and cook for 5 minutes, stirring occasionally. Remove from heat and chill.
Place the chilled grits in a large mixing bowl and add the cheese, pepper and nutmeg.
Mash the ingredients in the bowl until well blended. Use a melon baller to scoop the mixture into balls. Place on a plate and set aside.
Fill a skillet with veggie oil to a depth of 1/2-inch and put it over medium heat.
While waiting for the oil to heat, combine the eggs and olive oil in a bowl and beat well. Combine the breadcrumbs and cracker meal together in a shallow bowl.
When the oil is hot, dip the balls into the egg, then roll them in the crumb mixture, and then carefully drop them into the oil. Cook each ball for 1 minute, roll over to other side and cook 1 minute more, Drain on paper towels before serving. Serve with assortment of your favorite sauces.