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The Pinewood: Grits Tots,

1 1/2 cups water, plus more if

needed

1 1/2 cups milk

6 tablespoons heavy cream 3 tablespoons unsalted butter 1/4 cup sambal oelek

3/4 teaspoon salt

2 cups (10 ounces)

stoneground grits

1/4 pound American cheese 1/2 cup all-purpose flour, for

dredging

1/4 cup water

2 eggs

Vegetable oil, for frying Panko, for dredging Sweet chili aioli, for serving (see notes)

In a large pot, combine water, milk, cream, butter, sambal oelek and salt. Bring to a boil, then reduce to a simmer and whisk in grits. Continue to whisk as the grits cook until they are tender. How long this will take will depend on your grits and the texture you prefer, but start checking in 15 minutes and then every 5 or so minutes after that. You may need to add more water, depending on the grind of your grits. When the grits are ready, remove from heat and stir in cheese. Taste for salt. Pour prepared grits into a greased 9-by-13-inch baking dish, smooth the top and allow to cool. Then cover and refrigerate until ready to cook.

When ready to fry, head oil to 350 degrees. Put flour in a pie plate. Whisk together water and eggs and put in a second pie plate. Put panko in a third pie plate.

Cut grits into 1-inch cubes and dredge first in flour, then in eggs. Then coat in panko. Fry the tots 2 to 3 minutes or until golden brown. Makes: 40 tots

TEN APART HOSPITALITY GROUP