Fried Grits Balls with Jalapeño and Oregano are the perfect party appetizers. They are really easy to make and will be a hit at any game day party! I Served with a Sweet and Spicy Peach Sauce for the perfect dipping experience.
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Nobody does grits like the Georgians!
(I see you nodding your heads in agreement!)
They can make them cheesy, spicy, sweet and salty! Every combination that you can imagine has been thought up by Georgians and made into a delicious recipe!
My first and only taste of grits was during my visit to Atlanta way back in the 90s. I remember having it as a cheesy breakfast and then, as a lunch item in the form of grit cakes.
It was so well prepared that I can still taste it after over 20 years. I still remember the smooth and savory taste of each bite! I would love to go back and taste those grits once again. There is no doubt in my mind that they would taste a hundred times better than I remember!
So, when I found out that the Atlanta Falcons are going to the playoffs, I just had to make a grits recipe for my big game day party. What better way to show my love for the Atlanta Falcons than by making the meal that has been on my mind for over 20 years?
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I served the grits with Mission Tortilla Chip Strips because they make the perfect “forks” and they also taste great with the grit balls. Your guests can just pick them up and dip them in the peach sauce with very little effort.
These Strips are made with 4 simple ingredients and are certified gluten-free. They are available everywhere, so, use this handy store locator and then run out to get them today!
These grit balls are so easy to make and they are the perfect game day appetizers. I prepared the grits much like how I made polenta. First, I boiled milk and then added the grits. Once they were creamy, I added the jalapeño, oregano and salt.
To make my life and your life easier, I poured the cooked grits into a lightly greased ice cube tray to make sure that have evenly formed grit balls. Finally, I covered the tray with plastic wrap and let it sit in the vegetable tray for 5.5. hours.
Serving them with a sweet and spicy peach sauce was a no-brainer because peaches are the official state fruit of Georgia! I used frozen peaches, but, you can use fresh ones if they are in season.
The fried grits balls are best served hot, so, I started the shallow frying process just as my party was getting started. I used homemade flax eggs and bread crumbs to coat the grit balls before shallow frying them.
This fried grits balls is my favorite grits recipe. What’s your favorite grits recipe?
**NO PURCHASE NECESSARY. PURCHASE WON’T INCREASE CHANCES OF WINNING. Open to 50 US states/DC residents, age of majority (age 19 in AL & NE/ age 21 in MS/age 18 in all other states and DC) or older. Enter at www.MissionPartyKit.com. One entry/calendar day. Sweepstakes begins 12:00:01 a.m. ET on 1/1/18 and ends 11:59:49 p.m. ET on 1/19/18. For prizes, odds & official rules, go to www.MissionPartyKit.com.
Fried Grits Balls With Peach Sauce
Super Simple Fried Grit Balls with Peach Sauce
- 2 peaches peeled, 150g if using frozen
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp your favorite hot sauce adjust to your spice tolerance
- 1/2 tsp salt
Bring the milk and salt to a boil in a strong bottom sauce pan.
Add the instant grits and keep stirring. Do not let it stick at the bottom.
Once all the milk has been absorbed, turn off the heat.
Add the chopped jalapeno and oregano.
Lightly grease the ice cube tray and transfer the cooked grits into each slot (1 or 2 ice cube trays needed).
Let it cool on the countertop for about 10 minutes.
Cover with plastic wrap and place in the refrigerator for 5.5 hours or overnight.
Remove the ice cube tray from the fridge and remove the wrap too.
Using a butter knife, remove each cube of grits and form into a ball (or you can leave it in its current shape).
Set them aside and prepare the flax eggs.
In a bowl, add the flax eggs and the water. Mix well.
Place the panko crumbs on a plate.
Start by immersing the grit ball in the flax eggs and then transfer to the panko crumbs.
Coat well and set aside. Continue the process for the remaining grit balls
Place about 1 cup of oil in a small frying pan. If you want to deep fry it, use about 2.5 cups of oil.
Heat on medium heat until the oil is hot but boiling (about 5-6 minutes on medium heat).
Fry 3 grit balls at a time and then place on a paper towel. I used 2 of 2-ply paper towels that I folded in half for maximum absorption.
Repeat the process for the remaining grit balls.
In a strong bottom pan, add the water and peaches.
Add the sugar, hot sauce and salt.
Cook on low heat until most of the water has dissipated.
Transfer to a blender and blend until smooth.
Transfer to dipping bowl.
Serve the fried grits balls and peach sauce immediately.