Smoked Cheddar and Chive Grit Cakes

1 ¼ cup vegetable stock       
½ cup grits (Bob’s Red Mill)   
3/4 cup half and half      
1 ½ tsp butter           
1 tsp salt           
½ tsp pepper           
2 ½ oz smoked white cheddar   
2 tbsp chopped chives       


Preparation:
Bring the stock, half and half, and butter to a simmer. Slowly whisk in the grits. Cook and stir until the grits are soft and all the liquid is absorbed. Remove the grits from the heat. Mix in the cheese and the chives. Transfer mixture to a sheet pan and let cool completely.

To serve:
Heat 1 inch of vegetable oil in a large shallow pot. Take about 5 oz of the grit mixture and form it into a patty with your hands. Dredge the patty in rice flour, shake off any excess. Fry the grit cake in the oil until it is light brown on both sides. Carefully remove it from the oil with a slotted spoon and allow to drain on a paper towel for 2 minutes before serving.