Erin’s Recipe Rundown

These grit cakes are a staple in my kitchen!

I love their versatility. Beyond the basic recipe, there’s no limit to the flavor combinations you can create, from traditional cheesy grits to spicy Tex-Mex, even fancier flavors. They’re always a hit!

Why You’ll Love Them: These grit cakes are crisp on the outside, creamy on the inside, and a great recipe for beginners. Savory and rich, this recipe takes basic grits and elevates them to a new level!

Top Tip: For the crispiest grit cakes, chill them thoroughly before slicing and make sure the oil is hot before frying.

For more savory breakfast recipes, try these grits and eggs, cream cheese grits, gluten-free breakfast burritos, or these breakfast tacos.

xoxo erin

Ingredients You’ll Need

Here are a few notes on some of the key ingredients to make these grit cakes. See the recipe card below for exact measurements.

Flour: Flour dries out the surface of the grits and creates a crisp crust. You can use all-purpose flour or make them gluten-free by using a high quality gluten-free measure-for-measure flour.
Grits: As you can guess, quality grits are the key to delicious grit cakes. I highly recommend Palmetto Farms brand.
Salt: Don’t skip the salt! Since this is a simple recipe, salt plays a major role in creating the perfect savory flavor.

Check out this article to find out are grits gluten-free?

How to Make Grit Cakes

Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!

A pot with grits and a pot with a spoon stirring.

If using stone ground grits: Bring all of the ingredients to a boil. Lower the heat, cover, and cook until the water is completely absorbed. Don’t forget to stir!

If using quick cooking grits: Bring the water to a boil first, slowly whisk in the grits and salt, then lower the heat and cook until the water is absorbed.

If using leftover grits: Reheat them on the stove before moving on to the next steps.

Grits spread in a pan and grits in a bowl.

Chill time: Spread the grits in an even layer on the prepared pan and refrigerate until they’re fully set. Use the parchment or foil to lift them out of the pan, then slice.

Dredge in flour: Place the flour in a shallow bowl so it’s easier to coat the grit cakes. Dip each cake into the flour, covering them with flour evenly on all sides.

Frying time: Heat the oil first. Add a few grit cakes to the skillet without overcrowding them. Cook each side until crisp and golden brown. If the pan dries out between batches, add a little more oil before adding more cakes to the skillet. Season to taste and enjoy!

a stack of grit cakes topped with a runny egg on an upside-down pan.

5 from 19 votes

Easy Grit Cakes

Author Erin Collins

Prep Time 20

Cook Time 15

Resting Time 1

Servings servings

These crisp, savory grits cakes are a a delicious way to use up leftover grits. They're versatile and easy-to-make! Try this tasty twist on classic Southern grits!

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Ingredients

▢ 4 cups water
▢ 1 cup stone ground grits
▢ 1 teaspoon kosher salt
▢ 1 cup all purpose flour or a 1:1 gluten free flour substitute
▢ ¼ cup olive oil divided

Instructions

Line quarter sheet pan with parchment paper or foil, making sure it covers all of the sides with enough room to lift the grits out of the pan later.
Add the water, grits, and salt to a medium saucepan set over medium-high heat. Bring the grits to a boil and then reduce the heat to medium-low. Cover and cook for 20-22 minutes, or until all of the water has been absorbed. Make sure to stir the grits occasionally so they don’t scorch.
Remove the grits from the heat and spread them into an even layer in the prepared pan. Place the grits in the fridge to chill for 1 hour, or until fully set.
Remove the grits from the pan (using the parchment or foil to lift them) and slice them into your desired size.
Place the flour in a shallow bowl and dip a few of the grit cakes into the flour, making sure to coat them evenly on all sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add as many grit cakes as will fit – you don’t want to overcrowd the pan.
Cook for 2-3 minutes per side, or until the grit cakes are golden brown and crisp. If the pan is dry, add the additional 2 tablespoons of oil before frying the remaining grit cakes (repeat steps 5 – 7 with the remaining grits).
Season the grit cakes with additional salt and pepper, to taste. Enjoy immediately or store any leftovers in an airtight container in the fridge for up to three days.

Notes

Traditional Cheesy Grits: Add 1 cup of shredded cheddar cheese to the cooked grits after removing from heat, but before spreading them in the pan (Step 3).

Spicy Tex-Mex Grits: Add 1 cup of shredded Monterey jack cheese and 1 tablespoon of minced jalapeno to the cooked grits after removing from heat, but before spreading them in the pan (Step 3).

“Elevated” Grits: Add 1 cup of parmesan cheese and 1 teaspoon of fresh minced thyme to the cooked grits after removing from heat, but before spreading them in the pan (Step 3).

Gluten-Free: This recipe can be made gluten-free by using a high-quality gluten-free flour, like King Arthur!

Dairy-Free: These grit cakes are naturally dairy-free!

To Make Ahead: Once the grit cakes are fully set and sliced, store them in the fridge for up to 2 days. When ready to cook, dredge them in flour and fry.

To Store: Grit cakes are best when eaten immediately, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

To Freeze: Cool completely, place in a single layer on a baking sheet and freeze until set (1-2 hours). Transfer to a freezer bag or airtight container and freeze for up to 2 months. Reheat in the oven at 375°F until heated through (flip halfway through) or pan-fry on medium-low heat.