Grits, Ham & Sweet Pepper Cakes

3 tablespoons unsalted butter
1/2 cup finely diced yellow onions
1/2 lb. cooked ham, diced
1 large sweet red pepper -- diced
4 cups canned chicken broth
1 cup regular, (not instant) grits
3/4 teaspoon freshly ground black pepper
To Assemble:
3 eggs -- well beaten
2 cups yellow cornmeal
3 tablespoons unsalted butter
3 tablespoons corn oil
poached eggs

For grit cakes: Lightly grease a 9x13" baking dish. In a medium saucepan
over low heat, melt the butter. Add the onion, ham, and sweet pepper; cook,
stirring once or twice, until the pepper is tender, about 10 minutes. Add
the broth and bring to a boil. Stir in the grits and pepper and bring to a
boil. Lower the heat and cook, uncovered, stirring often, until the grits
mixture is very thick, about 15 minutes. Remove from the heat and
immediately whisk in the beaten eggs. Pour the grits mixture into the
prepared dish and smooth the top with the back of a spoon. Cool to room
temperature, cover, and refrigerate until firm, about 5 hours. The grits
mixture can be prepared up to 3 days ahead.
To Assemble: With a 2 -inch round cookie cutter, cut out 12 grits cakes. One
at a time, dip each cake into the beaten eggs and then into the cornmeal,
turning to coat thoroughly. Let the cakes stand on a rack at room
temperature for 1 hour to firm the coating. In a large skillet heat 2
tablespoons each butter and corn oil over medium heat. Working in batches if
necessary and adding additional butter and oil if the skillet becomes dry,
fry the grits cakes, turning once or twice, until they are crisp and brown,
about 4 minutes per side. Drain the grits cakes on paper towels and keep
them warm in a 250° oven until all the cakes are fried. Serve the grits
cakes with poached eggs.