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3 Asparagus Spears

1 Sliced Tomato

4 Slices of Thinly Sliced Ham

1 Poached Egg

1 Fried Grit Cake

½ Cup Shredded Potatoes (Hash Browns)

Hollandaise sauce

Garnish with finely diced red, yellow and green bell peppers


Place asparagus spears on bottom of bowl in fan shape. Arrange Grit cake on the bottom of large bowl. Layer sliced ham on grit cake. Layer sliced tomato on ham. Layer poached egg on tomato. Layer sauce over poached eggs. Place generous portion of shredded potatoes over eggs. Sprinkle garnish around base of bowl.



4 Cups of water

1 Cup of Delta Grind grits

4 oz of cream cheese

½ stick of butter


Add water and grits in boiler. Cook on very low burner for about 45 minutes. Remove from heat. Add butter and cream cheese. Let stand for 5 minutes. Stir well.

Makes 24 grit cakes


3 Eggs

2 Tablespoon Water

1 Cup Flour

2 Cups Japanese (Panko) Bread Crumbs

Grit Recipe (for 24 cakes)

1 Cup Grated Cheddar Cheese


Take grit recipe and add cheddar cheese. Mix well. Spread grit recipe on large cookie pan (approx 1/2 inch thick). Chill for one hour. Cut grits into 24 squares.

Beat eggs well. Dip grit squares into flour first, then egg wash, then bread crumbs.

Deep fry individual grit cakes in fryer at 350 degrees until golden brown.


½ Cup Butter

½ Cup Flour

4 Cups Chicken Broth

½ Cup Champagne or White Wine  (optional)

2 Cups Cheddar Cheese


Melt butter and then add flour.(make a thick rue). Add chicken broth one cup at a time.

Let simmer 10 minutes. Add champagne or wine and simmer an additional 15 minutes. Add cheese stirring constantly until cheese is melted.