Fried Grit Cakes With Eggs and Tomato Gravy
photo by WiGal
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 1⁄2 cups grits, cooked and cooled
- 1⁄4 cup parmesan cheese, grated
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon cayenne pepper (optional)
- 1 tablespoon salt
- 1 tablespoon pepper
- 1⁄2 cup all-purpose flour
- 1⁄2 cup canola oil
- 1⁄2 cup bacon grease or 1/4 cup canola oil and 1/4 cup country ham drippings
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 (12 ounce) can chopped tomatoes or 12 tomatoes, peeled, seeded, and chopped
- salt
- pepper
- 16 ounces country ham or 16 ounces Canadian bacon, cooked in a skillet
- 8 eggs, fried
directions
- Take the grits after they have cooled and mix in the Parmesan Cheese and garlic powder. Add some cayenne pepper if you like things hot! Spread the mixture on a large baking sheet. Place in the refrigerator to cool for 30 minutes.
- Take a large biscuit or cookie cutter (you can use shaped ones for the holidays!) and cut out the grit mix.
- Place 1 tbsp salt, 1 tbsp pepper, and 1/2 cup all purpose flour in a small bowl and mix well. Pour onto a plate and press the grit cakes into the flour to coat both sides.
- In a skillet over medium heat add the oil to cover the bottom. When the oil is hot but not smoking, drop in the grit cakes, browning both sides. Remove and reserve.
- Cook the country ham or Canadian bacon in another skillet, just until browned. Remove and place on a paper towel to absorb the grease.
- Leave 1/2 cup grease in the skillet for the tomato gravy. (You can use bacon grease instead). Heat the ham or bacon grease over medium high heat. Add 2 tbsp all purpose flour and stir until well mixed, about 1 minute. Add 1 cup milk and stir until it boils. Add the tomatoes and return to a boil. Add the salt and pepper to taste. If it is too thick, add some water and stir.
- Meanwhile, fry your eggs in the skillet you cooked the grit cakes inches
- To assemble, place two cooked grit cakes on a plate. Place a slice of ham or canadian bacon on top of each grit cake. Place a gried egg on top of the ham or canadian bacon. Ladle the tomato gravy over the top and enjoy.
Reviews
-
Can see why southerners love their grits! Plus uses leftovers. I can see this for a special breakfast. We had it for dinner and hubby helped me coordinate. My gravy came out too red because my can was bigger than suggested. I also drained them and now wonder if I should have done that? Thank you for recipe.
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I cool and set my grits in a bread pan. First, I coat the bread pan with cooking spray. Spread the grits in the bread pan and put them in the refrigerator and let them completely cool and set. (1 hour). Then I gently turn the pan upside down and slice the grits like a loaf of bread. I learned this method from my grandmother who served fried grits with our breakfast topped with butter and light corn syrup.
RECIPE SUBMITTED BY
breezermom
United States