Cheesy Fried Grits

In a medium pot, bring water, half and half, kosher salt, and butter to a boil. Whisk in grits, lower heat to low, cover, and cook for 10 minutes until grits have thickened. Whisk occasionally to remove any lumps. Stir in cheddar until melted.

Transfer grits to a greased 9 x 13 baking dish. Pour in grits and spread out evenly. Pop in the fridge for 1 hour to overnight. If overnight cover and poke holes in wrap to allow heat to release.

Preheat oven to 200°F. After the grits are cold and set, dip a 2 ½ inch biscuit cutter or round cookie cutter into flour and cut out grit cakes. Mix flour, salt, and black pepper in a small bowl or plate. In another bowl, combine eggs and milk.

Heat oil in a large skillet over medium-high heat once oil reaches 350°F (faint white smoke). Dredge grit cakes in egg mixture, then flour; let any excess egg drain off before dipping into the flour and shaking off any extra flour.

Fry grits in batches for 2-3 minutes per side until golden brown; reduce heat to medium-low if browning too fast. Drain on a paper towel lined baking sheet. Keep cooked grit cakes warm in the oven. Serve hot and garnish with chives.