Best Fried Grit Cakes With Eggs And Tomato Gravy Recipes
CARRIE'S GRIT CAKES WITH ROSANNE'S GRAVY
Provided by Food Network
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For Carrie's grit cakes: In a saucepan, bring the milk and 1 cup water to a boil. Stir in the grits, then add the salt. Whisk consistently for 5 minutes.
- Pour onto a wax paper lined cookie sheet. Let cool and become coagulated. Use a round cookie cutter to shape cakes. Heat vegetable oil in skillet and fry the cakes on both sides until brown.
- For Rosanne's gravy: In a saucepan, heat the drippings, add the flour and whisk. Add the milk and chicken stock and whisk consistently until smooth and thick.
- Serve the grits warm with the white gravy.
TOMATO GRITS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
- Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.
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