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.