These grit cakes are something I make all the time.
They’re super easy and you can switch them up however you want—add cheese, spices, herbs, whatever you’re in the mood for. Sometimes I keep them simple, sometimes I dress them up a bit, but they always turn out good.
Why You’ll Love Them: They get nice and crispy on the outside but stay soft and creamy inside. It’s a really easy recipe, but it feels a little more special than just regular grits.
Top Tip: Let the grits chill completely before cutting them, and make sure your oil is hot—this is what gives you that crispy outside.
How to make grit cakes
Crispy Grit Cakes
Rich, savory, and perfectly textured, grit cake starts with creamy stovetop grits cooked in a saucepan, then chilled until firm. Once set, they’re sliced and finished under the broiler to create a crisp, golden top with a soft, creamy center. This method delivers the perfect balance of comfort and texture, ideal as a standout side or base for your favorite toppings.
Ingredients
- 2 cups stone ground grits
- 3 cups milk (at least 2%)
- 3 cups chicken broth
- 1 tsp salt
- 5 tbsp unsalted butter (divided)
- 2 cups sharp cheddar cheese (freshly grated)
Instructions
- Spray a medium casserole dish with cooking spray. Set aside.
- In a medium saucepan stir together grits, milk, broth, and salt. Bring to a boil, over medium high heat, stirring constantly. Cover, reduce heat to a gentle simmer, and cook for 20-25 minutes, stirring occasionally. The grits will be very thick.
- Remove from heat and stir in 4 tablespoons butter and cheddar cheese. Evenly spread cheese grits in prepared sheet pan. TIP: Use an offset spatula to spread or press down with a piece of greased waxed paper.
- Let the grits sheet pan sit out until they have cooled to room temperature. Cover with foil and refrigerate until very firm, 2 hours to overnight.
- Preheat broiler and adjust oven rack to 6 inches from heat. Line a baking sheet with aluminum foil and grease foil with cooking spray. Set aside.
- Cut chilled grits into squares. Alternatively use biscuit cutters, in preferred size, to cut out circle shape. Use a spatula to transfer cut grit cakes to prepared baking sheet.
- Melt 1 tablespoon butter and brush on grit cake tops. Broil for 5-7 minutes, rotating pan halfway though, or until warm, golden, and crispy. Serve immediately.
