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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Recipe Information
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)
Instructions
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.
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.
Once the grits are firm, cut them into 8 squares or rounds using a biscuit cutter.
Dredge the grit cakes in the flour, shaking off any excess.
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.
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.
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.
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.
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.
Serve immediately and enjoy your Fried Grit Cakes with Eggs and Tomato Gravy!
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 34.9 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1611 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
