Havarti and pearl onion grit cakes with poached eggs

Posted by Dana McMahan on May 16, 2008

(aka what to do with leftover grits)

We had such a big bowlful of grits leftover from our shrimp and grits Sunday that I knew we had to try grit cakes. With that in mind we stirred an egg into the cooled grits and stowed them in the fridge this week. I didn't end of with a sliceable 'loaf' of grits, which is what most of the recipes for grit cakes calls for, so we made up our own way.

I can't really give a recipe -- this is grandma style cooking, where you use a little of this and a little of that. But here's the technique:

Start with leftover grits. If you haven't already, stir an egg into them. I had also mixed in the caramelized pearl onions we served with the grits for dinner the first time around.

Mix in flour, enough to thicken somewhat. Add breadcrumbs to thicken enough to fry. You want the mixture to hold its shape in the skillet.

Shred some havarti or any cheese you like and stir in. We used about 4 ounces for for 4 grit cakes.

Season with salt.

Cover the bottom of a large pan with vegetable oil and turn the heat to medium. When the oil is hot add four cakes. Turn when the bottom is golden brown, about 4 to 5 minutes. Flip and cook other side.

Meanwhile, bring a pan of water to boil to poach your eggs. Here's one recipe, or you can try them in little plastic wrap pouches.

Remove grit cakes from the pan and blot excess oil. Top with the poached eggs and devour while hot. Yum!

TAGS: Gritcakes, Grits, Havarti Cheese, Poached Egg
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