Fried Grit Cakes With Ham Gravy

Every so often, I go back to my southern roots, but as always, try to make them just a little bit better.

I can’t say this is the healthiest dish, but it will certainly keep you going until dinner. And how can you be mad at grits in whatever form they take?

You can simply follow the package instructions for the grits, or you can use leftover refrigerated grits, as I did - I had some cheese grits in the fridge from breakfast the day before.

INGREDIENTS

2 C freshly cooked grits

1/2 C flour

2 large eggs

1/2 Tsp seasoned salt

1 Tbsp whole milk

1 C seasoned panko breadcrumbs

oil for frying

METHOD

Pour your freshly cooked, hot grits into a sheet pan or large dish, spreading them out evenly into a layer no thicker than 1/2”. Let them cool on the counter, then cover tightly and refrigerate until fully chilled.

Beat the eggs, seasoned salt, and milk together in one shallow bowl. Add the flour to another bowl, and the panko breadcrumbs to a third.

Arrange these in a line—flour, egg, breadcrumbs—and have a lightly floured plate ready for the breaded grit cakes.

Remove the chilled grits from the fridge and cut them into rounds or squares. Carefully transfer each piece to the flour, coating lightly, then dip into the egg mixture, and finally coat with breadcrumbs. Use a spoon to gently cover the cakes with breadcrumbs to avoid breaking them.

Once all the grit cakes are breaded, place them in the freezer to firm up while you heat the oil. This helps them keep their shape during frying.

Preheat your oven to warm, or its lowest temperature. 

Heat a shallow layer of oil in a frying pan over medium-high heat. When the oil is shimmering (test with a breadcrumb), carefully slide the grit cakes into the oil.

Fry for about 2 minutes until golden brown, then flip and fry the other side for another 2-3 minutes.

Transfer the fried cakes to a wire rack over a baking sheet and keep warm in a 200°F oven while you finish frying the rest.

Serve with Ham Cream Sauce.

Ham Cream Sauce

INGREDIENTS

2 tablespoons butter

1/2 cup smoked ham, finely diced

2 tablespoons flour

1 1/2 cups half & half

Kosher salt to taste

2 teaspoons fresh lemon juice

2 dashes hot sauce

1 dash Worcestershire Sauce

1/2 cup sour cream

METHOD

Add the butter and ham to a small saucepan and saute until lightly browned. Slowly add the flour, stirring constantly for 2 minutes. Slowly stir in the cold half & half and bring to a boil, then reduce the heat to low and simmer for 5 minutes. Season with salt then add the lemon juice, hot sauce and Worcestershire. Just before serving whisk in the sour cream and cook until heated through.

For fun, I topped the grit cakes with a sunny-side up egg before topping with the sauce. Super tasty and decadent.

With any leftovers, skip the gravy and egg, and cover them with mozzarella and a little marinara for a nice snack with a cold beer.