bacon stuffed corn fritters

5 oz hungarian bacon--cut into matchsticks
2 garlic cloves--thickly sliced
2 cups cornmeal
1/2 tsp kosher salt
1 Tbs butter
1/4 cup sour cream
5 oz kashkavala cheese* cut into small pieces
oil for frying

slowly cook the bacon in a skillet until it is softened, when it is nearly done, add the garlic and cook until it is just soft. set aside.  stir cornmeal salt and water together in a heavy pot.  cook for 12-15 minutes, or until the mixture is quite thick and the cornmeal is soft and cooked through.  stir in the butter and sour cream.  allow to cool completely. meanwhile heat oil to 350-375 degrees.    scoop the cornmeal into a ball and flatten in the palm of your hand.  place a piece of cheese and some of the bacon mixture in the center.  close the contents into a ball and drop in the hot oil.  repeat until you run out of cornmeal.  you may have extra bacon bits, sprinkle them on top of the balls once fried. 
serve immediately. 
serve as is, or with sour cream for dipping.  
*kashkavala cheese is an hungarian sheep milk cheese that is quite salty.  If you cannot find it, you can substitute manchego or mozzerella, but they will be far less salty.