Deep Fried Grit Cakes with Poached Eggs

Deep Fried Grit Cakes with Poached Eggs & Country Ham Cream Sauce

Check our Lucky 32 Southern Kitchen Blog Post – Which Came First? Massey Creek Eggs

2 cups vegetable stock
1 cup heavy cream
1 ½ tbsp unsalted butter
1 cup yellow grits
1 cup grated cheddar cheese
3 tbsp grated parmesan cheese
2 medium eggs (or 1 large), beaten
1/2 tsp salt (or to taste)
1/4 tsp fresh ground black pepper (or to taste)
1/4 cup yellow cornmeal
1/4 cup corn flour
½ tbsp Creole Spice Blend (see recipe)
canola oil for deep frying

In a large sauce pot, bring vegetable stock, heavy cream, and butter to a boil. Stir in grits and reduce to medium heat. Cook, stirring frequently, until grits are cooked and liquid is absorbed. Remove from heat and stir in cheeses, beaten eggs, salt, and pepper. Spread mixture onto a greased 8 x 8 pan and cool completely. Grits may be refrigerated overnight. When cooled, cut grits into desired shape and set aside. Meanwhile, blend cornmeal, flour, and Cajun spices in a shallow baking dish. Heat oil for deep frying to 350 degrees. Dredge grit cakes in cornmeal mixture and fry in hot oil, turning to brown on both sides. Drain fried grits on paper towels. Makes four 4 X 4 squares or 8 triangles.

Creole Spice Blend

2 ½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
3 tsp black pepper
3 tsp onion powder
3 tsp cayenne pepper
3 tsp oregano leaves
3 tsp thyme leaves

Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid. Makes – ¾ cup.

Country Ham Cream Sauce

1 tbsp olive oil
½ pound country ham cut into small pieces
¼ cup diced onions
1 tbsp butter
2 ¼ cups heavy cream
½ tsp fresh ground pepper
1 tbsp cornstarch

Heat oil in stock pot. Add onions to the stock pot and sauté until tender. When onions are tender, add country ham to stock pot and sauté until hot throughout. Do not overcook. Add butter to melt, and then add cream and pepper. Bring to a simmer, stirring constantly. Cook 8-10 minutes. Dissolve cornstarch in a little water; add only enough to slightly thicken. Remove from heat. Makes – 3 cups.

Poached Eggs

8 eggs
1 tbsp kosher salt
3 tbsp white vinegar
3 quarts water

Bring 3 quarts of water to a simmer in a 4 quart sauce pot. Dissolve salt and vinegar in water. Crack eggs, one at a time, into a small bowl. Stir simmering water with a spoon. Slide each egg from the bowl into the simmering/swirling water. Cook until the whites are firm and the yolks are just set. Lift eggs out with a slotted spoon and serve. Serves – 4.

Texas Pete Fried Onions

1 pound yellow onions, ¼ inch julienne sliced
½ cup Texas Pete® Hot Sauce
1 cup Corn Flour Onion Dredge (see recipe)
canola oil for frying

Slice onions to ¼ inch slices. Break onions apart into rings and place in a bowl. Pour Texas Pete Hot Sauce over the onions, toss to coat well and then marinate for at least 20 minutes. Add ½ cup of dredge to bowl and toss to coat. Add the remaining ½ cup of dredge to bowl and toss to coat. Shake off excess dredge as you place onions into hot fry oil. Cook 2-3 minutes or until crispy.

Corn Flour Onion Dredge

½ cup yellow corn flour
½ cup cornstarch
1 tbsp salt (or to taste)
1 tbsp dried thyme leaves

Combine all ingredients in a mixing bowl until seasonings are evenly distributed. Makes 1 cup.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.