Spiked Grit y Polenta Bites

Today's bourbon experiment - I had a hard time deciding on a name - was grits/polenta with bourbon, cheese & scallions, cut into cubes and fried. 

Grit y Polenta Cubes:

5 cups of water

1 cup of grits

salt & pepper 

1 Tablespoon bourbon

Bring water to a boil, whisk in grits, salt & pepper, reduce heat to low and let simmer about 19 minutes,  stirring occasionally, and bourbon and cook for 1 more minute

While cooking 

grate 1 cup of cheddar

chop the whites of 2 scallions

mince 3 cloves of garlic 

When grits are done cooking add cheddar, scallions and garlic and put in greased 8 x 8 baking pan 

Refrigerate until firm, then cut into cubes. I waited  a day before I fried them. 

Frying Polenta Cubes:

Whisk together

2 eggs

1/2 cup of milk

In a separate bowl mix together

flour

spices - I used salt, pepper, paprika, cayenne, turmeric, thyme, cinnamon

Put vegetable oil in a pan on the stove

put cubes in egg/milk mixture

then put in flour mixture

when oil is hot cook coated cubes until golden