Cook the bacon in a skillet over medium heat until crisp, 4–5 minutes on each side. Drain the bacon on paper towels. Reserve 3 tablespoons bacon fat in the skillet. When the bacon is cool enough to handle, chop it into small pieces.
Combine the milk, the reserved bacon fat, salt, and pepper in a saucepan and bring to a boil. Reduce the 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, the cheddar, scallions, and cream cheese. Spread the mixture into a 9" x 13" baking dish. Cover and refrigerate for at least 2 hours.
Preheat a deep fryer to 350°F. Or, clip a deep-frying thermometer to the side of a heavy deep pot. Add the canola oil to the pot and slowly heat the oil to 350°F.
Place the breadcrumbs in a food processor and process until finely ground. Pour the breadcrumbs into a shallow bowl. Put the flour in another shallow bowl. Put the eggs in a third shallow bowl and beat lightly. Remove the grits from the refrigerator. Using your hands, take 2 tablespoons of the mixture and shape it into a ball. Repeat with the remaining grits. There should be 40 balls.
Roll the balls in the flour, then dip them into the eggs, followed by the breadcrumbs. Using a slotted spoon, add 6–8 poppers to the hot oil and fry for 4 minutes, or until golden brown on all sides. Drain on paper towels and repeat with the remaining poppers. Serve immediately.
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