CAROL MICHAEL / FRONT PORCH RESTAURANT, DICKSON
2 cups milk, divided
1 cup quick-cooking yellow grits
3 tablespoons softened butter
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, slightly beaten
1/4 cup red bell pepper, finely diced
1/2 cup green onion, chopped
1 to 2 teaspoons jalapeno pepper, seeded & minced
2 tablespoons fresh basil, finely chopped
1 cup fresh corn, cut from cob (2 ears)
1/4 cup flour
2 to 3 tablespoons olive oil, divided
Combine 1/2 cup of the milk and grits. Set aside.
Heat 1 1/2 cups milk until boiling, then add grits mixture. Whisk constantly for two min. until grits are thick. Pour into a large bowl and allow to cool slightly. Add butter and remaining ingredients--except olive oil. Stir well.
Heat 1 tablespoon olive oil in non-stick skillet, medium heat, until hot. Pour about a tablespoon of batter for each fritter into hot skillet. Cook until tops begin to form bubbles and edges are browning. Turn and finish cooking.
Makes 2 doz fritters. Good served with sour cream or red pepper relish. ENJOY!
