Grit cakes topped with country ham, tomato, spinach, poached eggs, tomato gravy and avocado, served with toast or a homemade biscuit.
Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper and butter; mix well. Stir until the butter and cheese are melted.
Pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours or overnight, until firm.
Unmold the grits mixture and slice or cut into a circle with a cookie cutter.
Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon. Put bacon drippings in a hot skillet on stovetop. Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy.
While heating the gravy, fry the canadian bacon in a hot skillet. If the grits are cold heat up in the microwave until it is warmed. About 4 minutes on half power for one cake if pulled straight from the fridge. Poach the egg in just boiling hot water for about 2-3:30 minutes. Remove with a slotted spoon.
Plate the dish by stacking in this order: grit cake, bacon, slice of tomato, a drizzle of tomato gravy, spinach, avocado slices, poached egg. Serve with toast.