Cheesy Grit Cake Recipe (2024)

This Grit Cake Recipe is a great side dish for your breakfast, brunch or dinner! Perfect with a simple fried egg and some hot sauce, or dress it up with Blackened Cod and Creamy Cajun Shrimp Sauce.

A word about using leftover grits: I know some chefs and recipe developers encourage you NOT to use leftover grits for grit cakes, because they prefer fresh grits that have a lower ratio of water to cornmeal.

Listen. I'm not that fancy. I'm including instructions for making grits from scratch below, with the perfect-for-me ratio of 1 to 3 (grits to liquid) instead of the usual 1 to 4.

But if you have a pan of leftover grits, they will absolutely work in this recipe. Will they be perfect? No. Will they be delicious? Yes. Do we prefer delicious to perfect? All day long.

Ingredients to make this recipe:

Before we get to the step by step directions, a few notes about the ingredients:

Grits: any style of grits (or polenta) will work in this recipe. If making grits from scratch, reduce the amount of liquid to create the perfect texture.

Flour: the recipe calls for dredging the cold grit cakes in a bit of seasoned flour before crisping in a pan. If you're looking for a gluten-free dish, use your favorite gluten free flour.

Cheese: I'm using Parmesan for a sophisticated and nutty flavor, but sharp cheddar would be a great choice, as well. Just be cautious about using a processed and very creamy cheese that will alter the texture of the grits and make them runny.

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions:

If using leftover grits, skip to Step 3, below. I do recommend when preparing to store your cooked grits (to make grit cakes later) that you pour them into a parchment paper or plastic wrap lined dish that will allow for about ¾ inch thickness on the grits once they set up.

1. Prepare Grits

To make grits from scratch, follow the package directions for timing, but instead of 1 to 4 ratio (1 cup grits to 4 cups liquid) use 1 cup grits (or polenta) to 3 cups liquid.

Combine 2 cups water, 1 cup milk, and 2 tablespoons of butter over medium high heat. Bring to a simmer. Slowly stream in the dry grits, stirring to ensure the meal doesn't clump. From here, follow your package directions - quick grits will require less time to cook than regular.

When all of the liquid has absorbed and the grits are quite thick, but the grains are tender, remove from heat. Stir in the parmesan cheese and pepper. Taste, then add salt. I usually add 1 full teaspoon, but you may want to start with ½ teaspoon, then taste and adjust.

2. Portion and chill

Prepare a jelly roll pan or casserole dish with parchment paper or plastic wrap, to make removing the chilled grits easier. Pour the grits into the pan.

I don't have the perfect sized pan, so I use a smaller 2-quart casserole dish and then pour the remainder into small ramekins that have been well sprayed with nonstick cooking spray. Chill for at least 4 hours, or overnight.

3. Cook grit cakes

When ready to make the grit cakes, remove from the refrigerator and lift the cheese grits out of the dish. At this point, you can use a round cookie cutter, a 2-inch biscuit cutter or just a small glass, if cutting into round cakes. I usually use a sharp knife to cut the molded grits into squares, so I don't miss any of the cheesy grit edges.

Start preheating a cast iron skillet or large nonstick skillet over medium-high heat.

In a separate shallow dish, combine the flour, salt and pepper. Lightly dredge the grit cakes in the seasoned flour, then drop into the heated skillet, but don't overcrowd.

Crisp for 3-4 minutes on each side, until golden brown. Remove to a rack to let the cakes drain of any excess oil.

4. Serve and enjoy

Serve with green chives, southern sausage gravy (or white gravy with tofu breakfast sausage crumbles).

FAQ's and Serving Suggestions:

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