Make Grits according to package cooking directions. Keep in mind that stone ground grits take much longer to cook than instant grits. When done, fold in peppers and parmesan. Season to taste with salt and pepper. Pour into a greased small sheet pan to a depth of half an inch. Thoroughly chill. Cut into 2 inch circles using a circle cutter. Lightly flour and pan sear until slightly browned on the outside.
Thinly slice Benton’s country ham and cut to the same size as the grit cake with a circle cutter.
Crack quail eggs and cook in non-stick skillet on one side until barely set. Transfer to a buttered sheet pan. Do not wrap. When ready to assemble cook at 350? in oven till yolks start to set.
Assemble using the grit cake as the base, top with ham and then the quail egg. Top with ½ oz of hollandaise sauce. Garnish with micro opal basil.
3 egg yolks
¼ tsp salt
pinch of cayenne pepper
2 Tbsp lemon juice
Put egg yolks, seasoning, and 1 Tbsp of lemon juice in blender.
4 oz butter
Cut the butter into pieces and heat it to foaming hot in a small saucepan.
Cover the jar and blend the egg yolk mixture at high speed for 2 seconds. Uncover, and while blending at high speed, start pouring hot butter in a thin stream of droplets. A towel may be necessary to prevent splattering. When 2/3rds of the butter has been added, the sauce will thicken. Discard the milky residue at the bottom of butter pan. Taste and add more salt or cayenne if needed.