Grit Cakes Recipe

Platter of golden grit cakes garnished with parsley

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Crispy on the outside, creamy on the inside, these grit cakes are it, boos! Made with stone ground grits, seasoned with a flour coating and fried until extra crispy on the outside.

Prep Time10

Cook Time20

Chill Time2

Total Time2 30

Course: Side Dish

Cuisine: Southern

Servings: small cakes

Calories: 115kcal

Author: Jocelyn Delk Adams

Equipment

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 13x9 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

Nutritional information will vary by type of oil used.

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