Ingredients
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
Preparation
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. 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. 3. 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. 4. 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. YIELD 12 serving
