Fried Grit Cakes with Eggs and Tomato Gravy
Hearty, comforting, and bursting with Southern charm, these Fried Grit Cakes with Eggs and Tomato Gravy are a true crowd-pleaser for breakfast or brunch. Creamy stone-ground grits are cooked to perfection, chilled, and then transformed into crispy, golden cakes with a quick fry in the skillet. Topped with rich, savory tomato gravy infused with garlic, onion, and a touch of paprika, and finished with a perfectly cooked sunny-side-up egg, this dish strikes the ultimate balance of textures and flavors. Garnished with fresh parsley, it’s a rustic yet elegant plate that’s as satisfying as it is visually stunning. Whether you're hosting a weekend gathering or treating yourself to a decadent morning meal, this recipe is sure to impress.
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Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 0.25 cup vegetable oil
- 4 large eggs
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 14-ounce can crushed tomatoes
- 0.5 cup chicken or vegetable broth
- 1 teaspoon granulated sugar
- 0.5 teaspoon paprika
- 2 tablespoons parsley, chopped (optional garnish)
Directions
Step 1
In a medium saucepan, bring the water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook the grits for 20-25 minutes, stirring frequently, until they are thick and creamy. Stir in 2 tablespoons of butter, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Step 2
Pour the cooked grits into an 8-inch square baking dish lined with parchment paper. Smooth the top and refrigerate for at least 2 hours, or until set.
Step 3
Once the grits are firm, cut them into 8 squares or rounds using a biscuit cutter.
Step 4
Dredge the grit cakes in the flour, shaking off any excess.
Step 5
Heat the vegetable oil in a large skillet over medium heat. Fry the grit cakes in batches for 3-4 minutes on each side, until golden brown and crispy. Remove and set aside on a plate lined with paper towels.
Step 6
In the same skillet, wipe out any excess oil and add the olive oil. Sauté the chopped onion over medium heat for 3-4 minutes until soft. Add the garlic and cook for an additional 1 minute.
Step 7
Stir in the crushed tomatoes, broth, sugar, and paprika. Simmer the sauce for 10-15 minutes, stirring occasionally, until it slightly thickens. Adjust the seasoning with additional salt and pepper, if needed.
Step 8
In a separate nonstick skillet, melt the remaining 2 tablespoons of butter over medium heat. Crack the eggs into the pan and cook them sunny-side up or to your preferred doneness.
Step 9
To assemble, place 2 fried grit cakes on each plate. Top with a sunny-side-up egg, then spoon the tomato gravy over the top. Garnish with chopped parsley, if desired.
Step 10
Serve immediately and enjoy your Fried Grit Cakes with Eggs and Tomato Gravy!
Nutrition Facts
| Serving size | (2072.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2346.3 |
| Total Fat 138.0g | 0% |
| Saturated Fat 44.6g | 0% |
| Polyunsaturated Fat 34.9g | |
| Cholesterol 868mg | 0% |
| Sodium 2732.1mg | 0% |
| Total Carbohydrate 235.3g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 21.5g | |
| Protein 51.0g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 313.2mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1611.1mg | 0% |
Source of Calories