In a large mixing bowl, blend grits and eggs with an electric mixer until lump free. Add salt, pepper, and Tabasco and mix well. Add 1/2 cup bread crumbs and combine. Fold in ham, Brie, and chives. Chill for an hour. 2
Shape into 1 1⁄4 to 1 1⁄2 ounce balls and smash with the back of your hand and form into patties. Place patties on a wax paper-lined baking sheet and freeze for 1⁄2 hour to firm up cakes.
Heat oil in a large skillet over medium-high heat until very hot. Coat cakes with remaining 1/4 cup bread crumbs and fry until golden brown – approximately 2-3 minutes. Fry within 10 minutes of breading or cakes will begin to lose shape. Drain on paper towels before serving. Serve with pesto, red pepper coulis, pan gravy or whatever sauce you like.