Grit Cakes

Content… What Are They? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Gratifying Grits Recipes to Try Conclusion Watch How to Make It

What Are Grit Cakes?

Grit cakes are essentially grits that have been cooked and cooled, cut into small circles (although other shapes are totally acceptable), and fried until they are golden brown and crispy on the outside. Besides, you can top your grit cakes with shrimp, ham, bacon, egg, or another protein to make them even more filling.

Recipe Ingredients

1. Grits – I use stone-ground grits because I prefer the richer corn flavor they present, but instant or quick-cooking grits, even polenta, would work just fine.
2. Bay leaf – Let’s add multiple layers of flavor, one of which is this aromatic herb.
3. Butter – Give your grits a rich, moist, buttery flavor inside and out. You will be using butter for cooking and then frying your grit cakes.
4. Egg – The egg wash gives your cakes that beautiful golden-brown color.
5. Cheddar – Sharp cheddar is my go-to for this recipe, but you could add any cheese you like.
6. Shrimp or Ham – Shrimp is my absolute favorite for topping my grit cakes. Not only do the flavors and textures pair beautifully, but the shrimp just looks so pretty sitting on top (they also fit perfectly!). 😉

How to Make Grit Cakes

Cook the Grits

• Prep – Grease a 9×12-inch cooking pan with baking spray. Set aside.
• Heat the Liquid – Add water, milk, bay leaf, and salt to a large saucepan. Bring to a boil.
• Add Grits – Gradually whisk in the grits until you have added them all to the pot.
• Simmer – Reduce heat to low and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
• Add Cheese – Then, remove grits from heat; add butter and cheese. Stir with a whisk until cheese completely melts.
• Spread out the grits onto the prepared baking sheet, and spread evenly across the bottom of the pan using an offset rubber spatula. Let the grits sheet pan sit out until they have cooled to room temperature.
• Cover with foil and refrigerate until very firm, about 2 hours to overnight.

Fry the Grit Cakes

• Heat Skillet – When chilled grits are ready to fry, heat butter in a large skillet over medium heat.
• Cut the grits into circular shapes, in whatever size you desire.
• Egg Wash – Whisk egg in a small dish and brush on grit cake tops.
• Fry each side of the cakes until golden in color, about 2-3 minutes on each side. Don’t forget to brush the other side of the grit cakes with the egg wash when you flip it over.
• Serve immediately with shrimp or ham.

Recipe Variations

1. Sweet – Believe it or not, you can make a grit-cakes dessert (or a sweet breakfast treat!). Simply leave out the bay leaf and the cheese and add a dash of vanilla extract, a cup of sugar, a cup of your favorite dried fruit, and a cup of chopped nuts when making the grits. Fry as directed, and then top with crumbled graham crackers and caramel sauce if you like. 😋
2. Grit Cakes Benedict is another classic way to prepare these cakes. Simply follow the recipe as it reads, and then top the cakes with poached eggs and a hollandaise sauce. Delish!

Tips and Tricks

1. When whisking in the grits, don’t stop stirring. In fact, you may want to remove the saucepan from the heat for a minute or two to really combine the milk and grits. This will prevent lumps from forming.
2. Cutting the grits into circles is so much easier if you use a cookie-cutter. I used a 2-inch one to make mine.
3. Never fry your grit cakes any hotter than medium heat. It may take a little longer to get that beautiful golden color, but if you turn the heat up, you’ll burn the butter, and they won’t taste near as good.

Make-Ahead Instructions

You can make grits ahead, spread them in a prepared pan, and chill them for three days before frying. That’s a big win for all of you who love make-ahead dishes! 🤩

Serving and Storage Instructions

Serve grit cakes immediately topped with shrimp, ham, or the toppings of your choice. Like most fried foods, these lovelies taste the best fresh out of the skillet.

Store any leftovers in an airtight container in the fridge for 3-5 days. Store toppings separately and assemble them when you are ready to serve the leftovers.

I prefer reheating them in the oven, air-fryer, or a countertop toaster oven. To me, that’s the best way to reheat anything fried if you want to get some of the crispiness back. That said, microwaving grit cakes to reheat is also totally acceptable.

FAQs

What to Serve with Grit Cakes

If I’m making grit cakes as a side to my dinner, I usually pair them with oven-fried chicken and collard greens or Southern fried catfish and green beans and bacon.

If I’m doing grit cakes for breakfast, then I love to serve them alongside either sweet plantain hash and eggs or the traditional American breakfast items: fried eggs, bacon, and homemade biscuits. 🤤

More Gratifying Grits Recipes to Try

• Fish and Grits
• Cajun Shrimp and Grits
• Southern Style Smoked Gouda Grits
• Basic Grits
• Cheese Grits

Conclusion

Go ahead and whip up some grit cakes this weekend and enjoy some classic Southern comfort food; bless your heart. What toppings are you going to use? Don’t forget to leave a comment below to let me know what you thought and any creative toppings you tried!

Watch How to Make It

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