Fried Grits With Ham And Mayo

• 1 large egg yolk, at room temperature
• 1 1/2 teaspoons Dijon mustard
• Juice of 1/2 lemon
• 1 cup grapeseed oil, more for frying
• 2 teaspoons bourbon
• 1 teaspoon salt, more for mayonnaise
• 1/4 teaspoon black pepper, more for mayonnaise
• 2 cups milk
• 4 tablespoons unsalted butter
• 1 teaspoon hot sauce, such as Tabasco
• 1 cup coarse corn grits
• All-purpose flour, as needed
• Sliced country ham, torn into thin slivers, for serving

1. To make the mayonnaise: In a small bowl, whisk together egg yolk, mustard and lemon juice. Whisking constantly, drizzle in 1 cup grapeseed oil in a slow, steady stream until emulsified and fluffy. Whisk in the bourbon and season with salt and pepper. Set aside.
2. 2.
3. To make the grits: In a medium pot over medium-high heat, combine milk, 2 cups water, butter, hot sauce, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; slowly whisk in grits and lower heat to a simmer. Cook until grits are very tender, about 1 1/2 hours.
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5. Spread the hot grits evenly into a 9-inch baking pan (the grits should be about 1 inch in thickness). Cool completely and cut into 1-inch squares. Toss each square lightly with flour.
6. 4.
7. Fill a large skillet with 1/2-inch grapeseed oil and place over medium heat. You will know oil is hot enough if a drop of water splashed into the pan sizzles. Fry the grits squares until golden and crisp all over, about 2 minutes per side. Drain on a plate lined with paper towel. Serve each topped with a sliver of country ham and a dollop of mayonnaise.
8. YIELD 12 serving

egg yolk, mustard, lemon, grapeseed oil, bourbon, salt, black pepper, milk, unsalted butter, hot sauce, corn grits, flour, country ham

Taken from www.epicurious.com/recipes/member/views/fried-grits-with-ham-and-mayo-52619881 (may not work)