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.