CHEESE GRITS “CAKES” w/ Grilled TOMATOES
TABLE OF CONTENTS: BREAKFASTS, EGGS, & CHEESE
Ya’ gottta’ have leftover grits for this recipe, or you could make some from scratch. If your grits do not already have cheese in them, then simply add some cheese.
2 large eggs
Salt
¼ tsp. freshly ground black pepper
1 cup cooked cheese grits
1 T. butter or margarine
1 or more Roma tomato, sliced
Break eggs into a medium-sized bowl and salt before beating the eggs. (I can be more accurate on salt measurements that way.) Then, beat the eggs very well. Add the pepper and the cooked grits. Stir to blend.
In a large, non-stick skillet, melt the butter, and then pour 4 cakes (like pancakes) into the skillet. Lower the heat to medium-low and cook until the “cakes” are set and lightly browned. Turn the grits “cakes” to brown on the other side. Add the tomato slices in open spots
in the skillet to pan-sear. Turn the tomatoes a couple of times to lightly brown. Serve the grits “cakes” hot, and topped with the hot tomatoes.
Makes 4.
Years ago, Joe and I sponsored International Military Officers and their families stationed as exchange officers for the Command and Staff College and the Air War College at Maxwell Air Force Base in Montgomery, Al. We had been assigned a Canadian officer, his wife, and their two sons. Our family and their family became great friends, visiting each other’s homes often. Trying to make “real” Southerners of our Canadian friends, I had added a cheese grits casserole to my menu for dinner one evening. But, there was just one small hitch in my Southernization plan. A friend of Joe’s had sent us some port-wine cheese as a gift, and for some reason that I cannot possibly imagine; I used the port-wine cheese in the cheese grits casserole. The taste of the grits casserole was great, but the PINK color was something of a “put-off”. To this very day, I still get “ribbed” about the PINK GRITS by our fun friends that now live in beautiful Victoria, British Columbia, Canada. Just remember, don’t do as I do; do as I say!
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