Roast and peel chilies. Carefully cut chili peppers lengthwise on 1 side , leaving stems attached. Remove seeds.
Spoon Creamy Grits into a large heavy-duty, zip-top plastic bag. seal. Snip a hole in one corner of bag; squeeze grits into chili peppers. Secure stuffed chili peppers with wooden toothpicks, if desired. Cover and chill until firm.
Combine eggs and whipping cream, stirring well. Combine flour, cornmeal, and salt in a shallow dish; carefully dredge chili peppers in cornmeal mixture, and dip into egg mixture. Dredge in cornmeal mixture again.
Pour peanut oil to depth of 1 inch into a large cast iron or heavy skillet and heat to 375 degrees. Fry 2 chili peppers at a time, cut side up, 2 minutes, turning once. Drain on paper towels, and remove wooden picks. Serve with Country Ham sauce; garnish, if desired.
Notes: Made with Creamy Grits and Country Ham Sauce Per serving: 390 Calories; 15g Fat (35% calories from fat); 11g Protein; 52g Carbohydrate; 176mg Cholesterol; 319mg Sodium |
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