Jul 14 2026
Restaurants›Olio›Creole Grits Recipe

Creole Grits Recipe

Inspired by Olio
Time1h 30m
Serves4

Poached Eggs, Creamed Corn Grits, Tasso Ham Guajillo Pepper Gravy, Fried Okra, Shaved Black Truffles Served with Hash Brown Potato Gratin

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Ingredients

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Grits

Tasso Ham Guajillo Pepper Gravy

Fried Okra

Poached Eggs

Hash Brown Potato Gratin

Garnish

Method

Grits Preparation

  1. 1

    Cook the Grits

    In a large pot, bring water and salt to a boil. Slowly whisk in the grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally, until thickened. Stir in milk, creamed corn, and butter until fully incorporated.

Gravy Preparation

  1. 2

    Make the Gravy

    In a skillet, melt butter over medium heat. Add diced tasso ham and cook until browned. Remove stems and seeds from guajillo peppers and add to the skillet. Cook for an additional 2 minutes. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Simmer for 10 minutes, then season with black pepper.

Fried Okra Preparation

  1. 3

    Fry the Okra

    Dredge sliced okra in beaten egg, then coat with cornmeal. Heat oil in a frying pan over medium-high heat. Fry the okra until golden brown, about 3-4 minutes. Drain on paper towels.

Poached Eggs Preparation

  1. 4

    Poach the Eggs

    Fill a pot with water, bring to a gentle simmer, and add vinegar. Crack eggs into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until whites are set and yolks are runny. Remove with a slotted spoon.

Hash Brown Potato Gratin Preparation

  1. 5

    Prepare the Gratin

    Preheat oven to 375°F (190°C). In a bowl, combine grated potatoes, cheddar cheese, cream, salt, and black pepper. Transfer to a greased baking dish, top with butter, and bake for 30-35 minutes until golden and bubbly.

Plating

  1. 6

    Assemble the Dish

    On a plate, place a generous serving of creamed corn grits, top with fried okra, a poached egg, and drizzle with tasso ham guajillo pepper gravy. Finish with shaved black truffles and serve alongside hash brown potato gratin.

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