Easy Grit Cakes

Meaningful Eats

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

Cook Time 15

Resting Time 1

Author Erin Collins

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.

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