Photo: Melina Hammer; Styling: Caroline M. Cunningham
Hands-on Time
1 Hour
Total Time
5 Hours 35 Mins
Yield
Makes 6 servings

Make grits and sauce a day ahead. Grit cakes (browned in a skillet) also make a tasty supper side.

How to Make It

Step 1

Prepare Ham and Grits: Sauté diced ham in a small skillet over medium heat 3 to 5 minutes or until lightly browned. Drain on paper towels.

Step 2

Bring cream, next 2 ingredients, and 3 cups water to a boil in a medium saucepan over high heat. Gradually whisk in grits; return to a boil. Reduce heat to low; cook, whisking often, 5 minutes or until thickened. Stir in garlic, ham, and 1 cup Gouda cheese; cook, stirring occasionally, 1 to 2 minutes or until cheese melts. Spread in a lightly greased 13- x 9-inch pan; cover and chill 4 hours or until set.

Step 3

Prepare Tomato Gravy: Sauté onion and garlic in hot oil in a 3-qt. saucepan over medium heat 2 to 3 minutes or until tender. Stir in tomatoes and 1 cup water. Bring to a boil, stirring constantly and crushing tomatoes with spoon. Reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes or until slightly thickened. Stir in basil and next 3 ingredients.

Step 4

Prepare Poached Eggs: Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.

Step 5

Assemble: Preheat oven to 375°. Invert chilled grits onto a cutting board. Cut into 12 (3-inch) squares; place in a single layer, overlapping slightly, in a 13- x 9-inch baking dish. Spoon gravy over grits. Bake 20 minutes or until thoroughly heated. Top with remaining 1/2 cup Gouda and poached eggs.

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Ratings & Reviews

'Absolutely Amazing'!!!

Marie003
November 04, 2015
I've made this twice and my entire family loves it. The flavors are 'Absolutely Amazing'!!! The second time I browned the grit cakes in a cast iron skillet with a little extra virgin olive oil and doubled the tomato gravy recipe because we wanted more gravy spooned over oir grits. Wonderful both ways. As a matter of fact, I'm in my kitchen now about to make it again. You must try this dish.

Barkly's Review

Barkly
October 24, 2013
Excellent although too rich for my preferences. I would make again...actually have made twice. Used milk instead of cream the second time and we liked it better. I might skip chilling and cutting the grits and place in individual ramekins immediately after cooking.

Nik0l3's Review

hollybarley
October 12, 2013
N/A

hollybarley's Review

Nik0l3
September 30, 2013
N/A

Caryfoodie's Review

Caryfoodie
September 26, 2013
N/A