New Orleans Golden Grit 'Fries'

• 1 cup Regular Grits (not instant)
• 1 tablespoon Unsalted Butter
• 2 cups Water
• 1 cup Heavy Cream
• 1/2 cup Gouda, Shredded
• 2 teaspoons Kosher Salt
• 1 teaspoon Cracked Black Pepper
• 1 teaspoon Cajun Seasoning
• 1/2 teaspoon Cumin

1. In a large pot, mix the heavy cream, water and butter together. Bring to a boil. Once boiling, slowly pour in grits while stirring so grits do not clump up.
2. Cook grits according to package directions. Once cooked, add gouda, salt and pepper. Stir to combine. Allow grits to come to room temperature.
3. Once cooled, pour the grits into a large shallow container or cookie sheet. Refrigerate overnight.
4. Remove from refrigerator and overturn grits onto large cutting board. Cut into 1" thick and about 3" long 'french fries'.
5. Bring oil to frying temperature in fryer or skillet. Fry grit fries in batches. Be sure not to crowd the fryer for they will stick together and oil will not remain hot enough. Place each batch of complete grit fries in oven to keep warm while you finish.
6. Combine cajun seasoning and cumin in a large plastic bag. Once grit fries are complete, toss in cajun seasoning and cumin mixture. Serve with garlic aioli, chutney or other favored dipper.

regular grits, butter, water, heavy cream, gouda, kosher salt, pepper, cajun seasoning, cumin

Taken from food52.com/recipes/12354-new-orleans-golden-grit-fries (may not work)