We’re making grit cakes boos, and I couldn’t be more excited for y’all to try them. They’re super crispy on the outside and soft on the inside. Seriously addictive! I like serving grit cakes as a side dish with BBQ shredded chicken and smothered pork chops, but y’all can enjoy them as a snack, appetizer, or even breakfast with country ham and syrup on top.
This post may contain affiliate links. Read our disclosure policy.
How to Make Grit Cakes
These step-by-step photos show how to make fried grits, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Grit Cakes Recipe
1. Heat the milk, stock, onion, and garlic until hot and fragrant
Bring it up to a strong simmer so everything is infused before adding the grits.
2. Remove from the heat and add grits while whisking
Place the pot back over low heat, add the salt and pepper, and cover. Stir until the grits are thickened but still pourable, then remove from the heat and stir in the butter until fully melted.
PRO TIP: Grits labeled as “old fashioned” are also stone ground and found readily in major grocery stores. Do not use instant.
3. Spread the grits into the pan and let them cool to room temperature
Press plastic wrap directly on top and refrigerate until firm.
4. Use a round cutter to cut circles from the chilled grits
Press out 2.5-inch rounds once the grits are fully set.
5. Stir the flour and seasoned salt, and coat both sides of the grit cakes
Shake off any excess.
6. Heat the oil and fry half of your easy grit cakes until golden
Flip and cook the other side, then remove to a paper towel-lined plate. Let the oil return to temperature, and repeat with the remaining cakes.
PRO TIP: The best way to test that your oil is hot enough if you don’t have a thermometer is to place a wooden spoon in the oil. If tiny bubbles quickly rise around the spoon, your oil is ready. If not, wait another couple minutes and try again.
Full Grit Cakes Recipe
Grit Cakes Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- 9×13 Baking Dish
Ingredients
- 2 cups milk
- 2 cups chicken stock
- ½ cup yellow onion grated
- 3 garlic cloves minced
- 1 cup stone ground grits
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 4 tablespoons unsalted butter
- ¾ cup all-purpose flour
- 1 teaspoon seasoned salt
- Neutral oil for frying
Instructions
- Prepare a 13×9 pan with nonstick cooking spray and set aside.
- Add the milk, chicken stock, onion, and garlic to a small Dutch oven and heat over medium high heat until simmering vigorously, but not a rolling boil.
- Remove from the heat and stream in the grits while whisking.
- Place the grits back on the stove and cook on low. Add salt and pepper and cover with a lid. Stir frequently, focusing especially on the bottom and sides of the pan, where grits are most likely to stick and burn. Cook until the grits are thickened, but still pourable, about 15 minutes.
- Remove from the heat and stir in the butter until completely incorporated. Pour into the prepared pan and let cool to room temperature, about 30 minutes. Cover in plastic wrap placed directly on top of the grits. Place in the refrigerator for at least 2 hours until firm.
- Once you are ready to cook, stir the flour and seasoned salt together and place in a pie plate or other shallow dish. Then use a 2.5-inch round cutter to cut out circles of chilled grits. Coat both sides of the rounds in seasoned flour and shake off any excess.
- Heat one inch of oil in a large nonstick or cast iron skillet over medium heat until hot. When the oil reaches about 350°F, gently lower half of the floured grit cakes into the oil and cook for 2-3 minutes until golden brown on the bottom. Gently flip the cakes on the other side and continue cooking for another 2 minutes. Remove the cakes and drain on a paper towel-lined plate. Allow the oil to return to temperature and repeat with the remaining cakes. Enjoy hot!
Notes
How to Store
- Fridge: Let the grit cakes cool completely, then store them in an airtight container in the fridge for up to 4 days. If you’re stacking them, slide a little parchment paper in between so they don’t stick.
- Freezer: Wrap each grit cake tightly in plastic wrap, then place them in a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: If you’re in a hurry, you can heat them in the microwave, but I prefer to use an air fryer. Toss the cakes in the air fryer at 350°F for a few minutes until heated through.
Nutrition
Recipe Tips
- Use the large holes on your box grater to grate the onion. It melts right into the grits.
- When adding the grits, don’t stop whisking. Put those arms to work! Also, give them a taste. If they’re bland now, they will stay bland.
- A firm press with your cutter is enough. Keeps the rounds clean and intact.
- Give the cakes some room. Fry in batches, and leave space between each one so they crisp up right.
- Keep the oil on medium heat. Don’t rush it! Too hot and your fried grits will burn in a sec.
- Add some cheese if you’re feeling it, boos. A dear friend of mine mixes in freshly grated sharp cheddar before pouring the grits into the pan. Baby, they be SO good.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Brunch Plate: Stack these fried grit cakes up with breakfast sausage, eggs your way, and a spoonful of white gravy. Add hash browns, candied bacon, or a slice of breakfast casserole on the side, and y’all are set.
- Shrimp Night: Serve these with shrimp scampi, shrimp creole, or jerk shrimp. It’s a fun twist on shrimp and grits!
- Sauce It Up: Serve them with warm marinara, sawmill gravy, or a lil spicy remoulade. They’re perfect for dipping, boos.
- BBQ Plate: Pair these with BBQ chicken, meatballs, or ribs. Add some coleslaw or baked beans.
- Tender Meat: These go real nice with chipotle short ribs, Mississippi pot roast, or pomegranate short ribs.
- Fish: Serve alongside blackened salmon, blackened catfish, or orange glazed salmon. Simple, filling, and straight to the point.
Recipe Help
Yep boos, as long as they’re firm. If they’re too soft, spread them in a pan, chill until set, then cut and fry like normal.
Yup!! For baking, place them on a lined sheet, brush lightly with oil, and bake at 400°F until golden, flipping halfway. For air frying, cook at 375°F for about 8 to 10 minutes, flipping once, until crispy.
Absolutely. You can cook and chill the grits, cut out the rounds, then freeze them in a single layer. Once frozen, store in a bag and fry straight from frozen or thaw overnight in the fridge.
pinterest 
facebook 
twitter 
email