Grits Cakes With Country Ham and Bourbon Mayonnaise

Preparation

1. Step 1

   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. Step 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 ¼ teaspoon pepper. Bring to a boil; slowly whisk in grits and lower heat to a simmer. Cook until grits are very tender, about 1½ hours.

3. Step 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. Step 4

   Fill a large skillet with ½-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.