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Grits Cakes with Poached Eggs and Country Gravy

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 30 mins
Total time 4 hrs, 20 mins

Makes 6 servings


  • 1 1/2 cups Overnight Slow-Cooker Grits
  • Vegetable cooking spray
  • 2 tablespoons bacon drippings
  • 1/4 cup plus 1 Tbsp. butter
  • 1/3 cup all-purpose flour
  • 3 3/4 cups milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce
  • 6 Poached Eggs
  • Sliced chives

How to Make It

  1. Prepare Grits Cakes: Spoon 1/4 cup grits into each cup of a lightly greased (with cooking spray) 6-cup muffin pan, smoothing tops. Cover and chill 4 to 12 hours. Remove cakes from pan, and sprinkle with desired amount of salt and pepper. Cook cakes in hot drippings in a large skillet over medium-high heat 3 minutes on each side or until brown. Keep warm in a 200° oven.

  2. Prepare Gravy: Melt 1/4 cup butter in a large skillet over medium-low heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk; reduce heat to medium, and cook, whisking constantly, 10 minutes or until thickened. Stir in 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. hot sauce, and remaining 1 Tbsp. butter.

  3. Assemble: Place each warm grits cake on a plate; top with 2 Tbsp. gravy and 1 Poached Egg. Sprinkle with chives, salt, and pepper.