Step 1

Heat a medium saucepan over medium heat for a couple of minutes.

Step 2

Add the fat and let melt (if solid). Add the garlic, a healthy pinch of salt and pepper, and the Old Bay.

Step 3

Stir and cook for a minutes, until it's very fragrant.

Step 4

Pour in the broth or stock and the heavy cream. Increase the heat to medium high, and bring to a boil.

Step 5

While whisking, stream in the grits. Bring to a boil, stirring constantly. Turn the heat down to medium or medium low and cook, stirring frequently, until the grits are very thick and creamy. The grits will pull away from the sides of the pan when they're done, about 20-25 minutes.

Step 6

Off the heat, stir in the cheddar cheese. Taste and adjust seasonings. Spread grits in a shallow metal pan to allow them to cool relatively quickly.

Step 7

Have a bowl of water handy. You will want to keep your hands wet so the grits don't stick to you.

Step 8

Scoop up a generous 2 Tablespoons of room temperature grits. Flatten the ball out into a disc. Cup the hand the disc is in, and press into the center of the disc to create a little well for the cheese.

Step 9

Spoon in 1 teaspoon of pimento cheese. Do not overfill.

Step 10

Wet the fingers of your other hand and use them to pull the sides of the "grits disc" up over the cheese. You may not get it all the way covered. That's okay. Just grab another teaspoon or so of grits, knead them with a bit of water so they are nice and pliable, and press over any cheese that is showing. Roll the ball between your palms so it's nice and round. Set aside on a plate.

Step 11

Repeat for the remaining grits. You should have somewhere between 15-17 balls if you make them about the size mine were--about 1 1/2" in diameter.

Step 12

Heat the oil over medium heat. Check the oil frequently. It will take a good 10-15 minutes or possibly longer to get up to 350F.

Step 13

In a medium bowl, whisk together the milk, flour, egg, and salt. Spread the panko in a shallow dish.

Step 14

Dunk one grits arancini into the batter and let the excess drip off. Then roll evenly in the panko to cover. Set aside on a rack. Repeat with the remaining arancini.

Step 15

When the oil reaches 350F, carefully lower 3 or 4 arancini at a time into the hot oil. Cook until deeply golden brown. Remove with a spider or large skimmer, allow to drain over the pot for a moment, and then place on several thicknesses of paper towels.

Step 16

Serve hot with warmed pepper jelly. If the jelly seem too thick, even after heating and stirring, stir in a teaspoon or two of apple cider vinegar to thin it out. Enjoy!