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Meaningful Eats

Easy Grit Cakes

4 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!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour

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

Recipe Notes
  • To use quick cooking grits, bring the water to a boil over medium high heat. Slowly whisk in the grits and kosher salt. Reduce the heat to low and cook for 5-7 minutes, or until the water has been absorbed. Continue with Step 3 above. 
  • For traditional cheesy grits, add 1 cup of shredded cheddar cheese to the cooked grits in Step 3, before you spread them out in the pan.
  • For spicy Tex-Mex inspired grits, add 1 cup of shredded Monterey jack cheese and 1 tablespoon of minced jalapeno. 
  • For more “elevated” grits, add 1 cup of parmesan cheese and 1 teaspoon of fresh minced thyme.

Nutrition

Calories: 233kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 594mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Calcium: 12mg | Iron: 2mg