Cheese Grits Cake with Greens

For Greens: Render the bacon in a large saucepan or pot over medium-high heat until the bacon is crisp. Add the onions and saute until translucent, about 1 minute. Add the vinegar and water and bring to a boil.

Add the greens, reduce the heat to medium-low, cover the pot and simmer until tender, about 1 hour. Drain any remaining liquid and let cool.

When cool, roll the greens into eight 1 1/2-inch balls, spread on a baking sheet, and chill in the refrigerator.

For Grits: Butter a muffin tin.

Bring the water to a boil in a large saucepan or pot and add the grits, stirring constantly. Stir in the salt, reduce the heat to medium, and simmer for 5 to 6 minutes. Remove from heat and stir in the cheese.

Pour the grits into the prepared muffin tin, filling each cup half-full. Place a ball of greens on top of each cup of grits. Fill the cups with the remaining grits to cover the greens. Refrigerate until the grits are firm and easily turned out of the tin. Keep refrigerated until ready to fry.

For Gravy: Saute the ham in the butter in a medium saute pan or skillet over medium-high heat. When browned, whisk in the flour and let cook for 30 seconds, whisking gently to keep from sticking.

Whisk in the stock, cola and coffee. Remove from heat and let cool; the gravy should be thick enough to coat the back of a spoon.

To Serve: Heat the vegetable oil to 350 degrees F in a heavy 2-quart saucepan. Pop the grits cakes out of the muffin pan and lower into the hot oil with a slotted spoon, 2 or 3 at a time. Cook until golden brown, 3 to 4 minutes.

Remove from oil with a slotted spoon and drain on paper towels. Cut the cakes almost in half and open one cake like a book on each plate. Spoon red-eye gravy around the cakes. Garnish with chopped tomato, scallion and bacon bits.

Recipe Source: Chef Daniel O'Leary of Buckhead Diner, Atlanta