Country Ham And Gouda Grit Cakes With Tomato Gravy Recipes

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EASY CRISPY GRIT CAKES



Easy Crispy Grit Cakes image

Easy Crispy Grit Cakes are a classic southern grits recipe baked until golden and crispy. Thick cheese grit cakes are a perfect accompaniment for an appetizer, with breakfast, or as dinner side dish!

Provided by Melissa Erdelac

Categories     Breakfast     Dinner     Side Dish

Time 2h37m

Number Of Ingredients 6

2 cups stone ground grits ((see recipe notes for alternatives))
3 cups milk, (at least 2%)
3 cups chicken or vegetable broth
1 teaspoon salt
5 tablespoons unsalted butter, (divided)
2 cups freshly grated sharp cheddar cheese

Steps:

  • Spray a 10X15" jelly roll sheet pan with cooking spray. Set aside.
  • In a medium saucepan stir together grits, milk, broth, and salt. Bring to a boil, over medium high heat, stirring constantly. Cover, reduce heat to a gentle simmer, and cook for 20-25 minutes, stirring occasionally. The grits will be very thick.
  • Remove from heat and stir in 4 tablespoons butter and cheddar cheese. Evenly spread cheese grits in prepared sheet pan. TIP: Use an offset spatula to spread or press down with a piece of greased waxed paper.
  • Let the grits sheet pan sit out until they have cooled to room temperature. Cover with foil and refrigerate until very firm, 2 hours to overnight.
  • Preheat broiler and adjust oven rack to 6 inches from heat. Line a baking sheet with aluminum foil and grease foil with cooking spray. Set aside.
  • Cut chilled grits into squares. Alternatively use biscuit cutters, in preferred size, to cut out circle shape. Use a spatula to transfer cut grit cakes to prepared baking sheet.
  • Melt 1 tablespoon butter and brush on grit cake tops. Broil for 5-7 minutes, rotating pan halfway though, or until warm, golden, and crispy. Serve immediately.

Nutrition Facts : Calories 161 kcal, Carbohydrate 16 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 396 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

COUNTRY HAM WITH STONE-GROUND GRITS AND REDEYE GRAVY



Country Ham with Stone-Ground Grits and Redeye Gravy image

Provided by Virginia Willis

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

1 cup stone-ground grits
Coarse kosher salt and freshly ground black pepper
Four 2-ounce slices country ham
1/4 cup brewed strong coffee
Pats of butter, for serving

Steps:

  • In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
  • Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the "gravy" has reduced to about 1/2 cup, 3 to 5 minutes.
  • Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately.

CHEESY COUNTRY HAM GRIT BALLS



Cheesy Country Ham Grit Balls image

Provided by Kardea Brown

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 10

Canola oil, for frying
1/2 cup diced country ham
2 1/2 cups leftover cooked grits
1 cup grated smoked Gruyere cheese
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
3 large eggs, lightly beaten
1 cup panko breadcrumbs
Kosher salt

Steps:

  • Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360 degrees F.
  • Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used.
  • Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely.
  • Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt.

FRIED GRIT CAKES WITH EGGS AND TOMATO GRAVY



Fried Grit Cakes With Eggs and Tomato Gravy image

This is a unique Southern version of Eggs Benedict. It is common where I live for restaurants to serve Shrimp Creole or other dishes on top of fried grit cakes instead of over rice or noodles. The recipe uses leftover grits, but you can make them just for the recipe! Feel free to liven up the grit cakes with additional seasoning! This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy.

Provided by breezermom

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

ROASTED TOMATO GRITS WITH COUNTRY HAM AND CRACKLINGS



Roasted Tomato Grits with Country Ham and Cracklings image

This is my go-to grits dish, the first one I think to make and the one to which I keep returning over the years. I love how the roasted tomatoes, flavored by the country ham, form a rich, saucy sort of gravy for the creamy cheese grits. Cracklings add big flavor. If they aren't available, substitute crispy pieces of thick-cut bacon.

Yield serves 4 to 6

Number Of Ingredients 14

8 plum tomatoes, cored and halved lengthwise
3 tablespoons olive oil
2 tablespoons fresh rosemary or thyme
1 tablespoon balsamic vinegar
2 teaspoons sea salt, plus more to taste
Freshly ground black pepper
1/2 cup crumbled cracklings (see Know-how, page 172) or crispy bacon
3 cups water
1 cup stone-ground yellow grits
1 cup milk
6 thin slices country ham (about 9 ounces)
1 cup (4 ounces) grated sharp Cheddar cheese
1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 400°F.
  • Combine the tomatoes, olive oil, rosemary, and vinegar on a rimmed baking sheet. Season with salt and pepper to taste and toss to coat the tomatoes evenly. Spread the tomatoes in a single layer, cut side down, and roast for about 30 minutes, until they begin to shrivel and soften and the undersides have caramelized. Remove the tomatoes, turn off the oven, and place the cracklings in the oven to warm.
  • While the tomatoes are cooking, bring the water to a boil in a large saucepan. Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly. Reduce the heat to low and cook and stir for 15 to 20 minutes, until the mixture begins to thicken. Add the milk and continue to cook and stir for 5 minutes more, until the grains are tender and the mixture is thick.
  • While the grits are cooking, sauté the ham slices in a cast-iron skillet or grill pan until warmed through and slightly brown around the edges, about 4 minutes per side. Remove from the skillet and cover loosely to keep warm.
  • When the grits are ready, remove from the heat and stir in the Cheddar cheese, Parmesan cheese, and butter. Taste for seasoning and stir in additional salt and pepper, if desired.
  • Serve warm topped with the roasted tomatoes and their juices, a few slices of the ham, and a sprinkling of the cracklings and parsley.

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