Best 3 Fried Grit Cakes With Eggs And Tomato Gravy Recipes

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Fried grit cakes are a Southern delicacy made from stone-ground cornmeal, typically served with savory toppings like eggs and tomato gravy. Their unique flavor and texture make them a favorite among many. This dish is relatively easy to make and can be prepared in just a few steps. Enjoy a mouthwatering breakfast or brunch with this classic Southern comfort food.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CREAMY GRITS WITH TOMATO GRAVY AND GREENS



Creamy Grits with Tomato Gravy and Greens image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

4 1/2 cups whole milk
1 1/2 teaspoons salt
1 cup grits
2 tablespoons vegetable oil
2 cups grape tomatoes, halved
1 teaspoon sugar
2 cloves garlic, crushed
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
Collards, for serving, recipe follows
2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving

Steps:

  • For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm.
  • For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter.
  • Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens.
  • Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
  • Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

TOMATO GRITS WITH FRIED EGGS



Tomato Grits with Fried Eggs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 large plum tomatoes
3/4 cup quick-cooking grits
Kosher salt and freshly ground pepper
4 slices bacon
4 large eggs
1 cup grated cheddar cheese

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.

Fried Grit Cakes with Eggs and Tomato Gravy: A Unique Southern Breakfast Experience

Tips:

  • Use fresh or store-bought grit cakes for a quick and easy meal. If using store-bought, ensure they are thawed before cooking.
  • For a crispy exterior, fry the grit cakes in hot oil until golden brown on both sides.
  • Season the grit cakes with salt, pepper, and your favorite spices for extra flavor.
  • Use fresh, ripe tomatoes for the tomato gravy to ensure the best flavor. If using canned tomatoes, drain and rinse them before use.
  • Add some chopped bell peppers, onions, or mushrooms to the tomato gravy for a more hearty and flavorful dish.
  • Serve the fried grit cakes with eggs cooked to your liking, and top with the savory tomato gravy for a complete and satisfying breakfast.

Conclusion:

Fried grit cakes with eggs and tomato gravy is a delightful Southern breakfast dish that combines the crispy texture of grit cakes with the richness of tomato gravy and the protein-packed goodness of eggs. This dish is a great way to start your day and can be easily customized to your taste preferences. Whether you prefer your eggs sunny-side up, scrambled, or over easy, and whether you like your tomato gravy mild or spicy, this recipe has something for everyone. So, gather your ingredients, heat up your skillet, and treat yourself to this hearty and flavorful Southern breakfast classic.

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