Grits Cakes With Poached Eggs And Country Gravy

• GRITS CAKES
• Vegetable cooking spray
• 2 tablespoons bacon drippings
• GRAVY
• 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
• ADDITIONAL INGREDIENTS
• Sliced chives

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 200u0b0 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.

cakes, vegetable cooking spray, bacon, gravy, butter, flour, milk, kosher salt, freshly ground black pepper, hot sauce, additional ingredients, chives

Taken from www.myrecipes.com/recipe/grits-cakes-poached-eggs-country-gravy (may not work)