An original recipe from Ray Lampe, Dr. BBQ
Prepare the Egg to cook direct at 375°. To make the grits in a medium saucepan bring the butter, water and milk to a boil. Add the grits, salt, and pepper. Return to a simmer. Cover and cook for 5 to 7 minutes, stirring often until the grits are thick and creamy. Add a little more milk if needed. Add the ham and cheese and mix until well blended. Add salt if needed. Remove from the heat, cover and set aside.
Add the cast iron griddle to the Egg and wait five minutes for it to get hot. Meanwhile mix the flour, panko, and salt on a shallow plate. Sprinkle the flounder lightly with water to moisten. Press each filet into the flour mixture coating well on all sides. Heat the oil on the griddle. Place the filets on the griddle and cook for 2 to 3 minutes until golden brown. Flip and cook another 2 to 3 minutes until done. Transfer the fish to a plate covered with paper towels to drain. Put some of the grits on each of four plates and top with a piece of the flounder. Garnish with thinly sliced green onions.
Makes 4 servings