Fried Grits and Tomato Gravy
Y’all will definitely want to try this low country appetizer, straight from the south. We are using RO*TEL diced tomatoes to make a delicious tomato gravy that you can spoon on top of fried grit cakes, it is so good!
We are frying up some crispy and creamy grit cakes using quick cooking grits
2 tablespoons butter
1/2 small yellow onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup reduced-sodium chicken broth
2 (10 oz) cans RO*TEL Diced Tomatoes & Green Chilies
1 teaspoon kosher salt
1 teaspoon sugar
1 C quick cooking grits, like Quaker Oats
4 C water
Vegetable or Canola Oil
1-2 eggs, beaten
Make your quick grits first, let them cool, and refrigerate immediately. We want them to be cold for frying. Then, heat your oil in large deep skillet to med-high heat.
Make a frying station, making sure to have a paper towel lined plate to drain on. In a shallow dish, have your cornmeal ready. In another shallow dish, scramble an egg.
Take your grits out of fridge, and cut them into 1 inch (or smaller) squares. Then, run them through your egg wash, then flour mix, making sure to completely cover. Fry them in batches until golden brown.
Remove from oil to drain, and season with seasoning salt.
Repeat until done with as many as you would like to make., set aside, and make your gravy.
Melt butter in a large saucepan over medium heat. Add onion and rosemary, and cook, stirring often, 3 minutes or until onion is tender. Stir in flour until smooth. Cook, stirring constantly, 1 minute. Stir in broth until smooth.
Stir in RO*TEL tomatoes, salt, and sugar, gently crushing tomatoes while stirring. Cook 3 to 5 minutes or until just thickened. Serve immediately over grit cakes or as a sauce to dip them in.