Instructions

• 1 Cook the bacon in a skillet over medium heat until crisp, about 4 to 5 minutes on each side. Drain the bacon on paper towels. Reserve 3 tbsp. of the bacon fat in the skillet. When the bacon is cool enough to handle, chop it into small pieces.
• 2 Combine the milk, the reserved bacon fat, and salt and pepper in a saucepan and bring to a boil. Reduce heat to a simmer, add the grits, and cook for 5 minutes, stirring occasionally. Remove the grits from the heat and stir in the chopped bacon, cheddar cheese, green onions, and cream cheese. Spread this mixture into a 13 x 9 baking dish. Cover and refrigerate for at least 2 hours. You can make this the night before and put in fridge until morning.
• 3 Preheat a deep fryer to 350 degrees. Or is using a heavy pot with oil, clip a deep-fryer thermometer to the side.. Add the oil and slowly heat to 350 degrees.
• 4 Set up a breading station but putting the breadcrumbs in one shallow bowl, the flour in another, and finally the eggs, lightly beaten, in a third. Remove the grits from the fridge. Using your hands, take 2 tablespoonful of the mixture and shape into a ball. Repeat with the remaining grits. There should be upwards to 40 balls.
• 5 Rolls the balls in flour, then dip into the eggs, and finally dredge them in the breadcrumbs. Using a slotted spoon, add 6 to 8 balls at a time to the oil and fry got 4 minutesk or until golden brown on all sides. Drain on paper towels or a cooling rack and repeat with the remaining poppers.