Ingredients:
- 3 tablespoons butter
- 1/2 cup finely chopped sweet onion
- 8 ounces cooked diced ham
- 1 large sweet red bell pepper, chopped
- 4 cups chicken broth
- 1 cup stone ground grits
- 3/4 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- .
- 2 large eggs, beaten
- 2 cups cornmeal
- 2 to 3 tablespoons unsalted butter
- 2 to 3 tablespoons corn oil
- poached, fried, or scrambled eggs
Preparation:
Lightly grease a 9x13-inch baking dish. In a medium saucepan over low heat, melt the butter. Add the chopped onion, ham, and red bell pepper; cook, stirring a few times, until the bell pepper is tender, about 8 to 10 minutes. Add the chicken broth and bring to a boil. Stir in the grits and black pepper and bring to a boil. Lower the heat and cook, uncovered, stirring often, until the mixture is very thick, about 15 minutes. Remove from the heat and immediately whisk in 2 beaten eggs. Spread the grits mixture into the prepared dish and smooth the top with the back of a spoon. Cool to room temperature. Cover and refrigerate until firm, about 4 to 5 hours.
With a 2 to 2 1/2--inch round cookie cutter, cut out 12 grits cakes. One at a time, dip each
cake into beaten eggs and then into the cornmeal, turning to coat
thoroughly. Let the grits cakes stand on a rack at room temperature for about 1 hour. In a large skillet heat 2 tablespoons each butter and vegetable oil
over medium heat. Working in batches if necessary and adding additional
butter and oil if the skillet becomes dry, fry the grits cakes, turning
once or twice, until they are crisp and brown, about 4 minutes per side.
Drain the grits cakes on paper towels and keep them warm in a 250° oven or warming drawer
until all are fried. Serve the grits cakes with poached, fried, or scrambled eggs.
Serves 6 to 8.
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