Grit Cakes

Grit Cakes are a delightful Southern delicacy that brings together the comforting flavors of grits and the satisfying crunch of frying. When cooked to perfection, they transform from a simple dish into a golden and crispy treat that perfectly balances texture and taste. The creamy grits will make your taste buds dance, while the fluffy inside contrasts beautifully with the exterior crispness. You won’t beat a homemade version of these cakes — store-bought options pale in comparison to the loving preparation that goes into each bite.

I remember the first time I made grit cakes at home. It was a rainy afternoon, and I was longing for something cozy and indulgent. Flipping through my recipe book, I stumbled upon this gem. With a few pantry staples at hand, I knew I could create something heavenly. The warmth that enveloped my kitchen while these cakes fried was absolutely magical. Grit Cakes became a staple in my household, often served alongside brunch or as a savory snack. They’re versatile, delicious, and guaranteed to leave everyone wanting more!

How to Make Grit Cakes

1. Prepare the Pan: Start by spraying a 13×9 pan with nonstick cooking spray. This prevents sticking and makes cleanup easier.
2. Simmer the Base: In a small Dutch oven, combine 2 cups of milk, 2 cups of chicken stock, ½ cup grated yellow onion, and 3 minced garlic cloves. Heat it over medium-high until it simmers vigorously, but don’t let it boil!
3. Whisk in Grits: Remove the pot from the heat and slowly whisk in 1 cup of stone-ground grits. Stir continuously to avoid lumps.
4. Cook Grits: Return the pot to low heat. Add 1 ½ teaspoons of kosher salt and ½ teaspoon of coarse ground black pepper. Cover and stir frequently for about 15 minutes, ensuring it doesn’t stick to the bottom.
5. Incorporate Butter: Once thickened but still pourable, remove from heat. Stir in 4 tablespoons of unsalted butter until melted and fully blended. Pour this mixture into your prepared pan, letting it cool to room temperature for about 30 minutes.
6. Firm It Up: Cover the grits with plastic wrap, placing it directly on the surface. Chill in the refrigerator for at least 2 hours, allowing it to firm up properly.
7. Prepare for Frying: In a shallow dish, mix ¾ cup of all-purpose flour with 1 teaspoon of seasoned salt. Take a 2.5-inch round cutter and punch out circles of the chilled grits. Dust both sides in the seasoned flour and shake off any excess.
8. Fry the Cakes: Heat about one inch of neutral oil in a large nonstick or cast iron skillet over medium heat until it reaches 350°F. Carefully place half of the grit cakes in the hot oil, cooking for 2-3 minutes until the bottoms turn golden brown. Flip and fry for an additional 2 minutes on the other side. Once done, drain on a paper towel-lined plate. Allow the oil to return to the desired temperature before frying the remaining cakes.

Storing & Reheating

For optimal freshness, store leftover grit cakes at room temperature for a couple of hours. For longer storage, keep them in an airtight container in the refrigerator for up to three days. You can also freeze these cakes for up to three months. When reheating, gently warm them in a preheated oven at 350°F for about 10 minutes to retain their crispy exterior. Be mindful that texture may slightly change, but a quick refresh in the oven can bring back some of that initial crispiness.

Grit Cakes are more than just a dish; they evoke the warmth of community and shared meals. Whether served at a holiday gathering, a weekend brunch, or just to satisfy your cravings, they’ll surely become a cherished part of your cooking repertoire. Experiment with various add-ins or dips, and you might discover your very own twist on this classic.

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Grit Cakes

Recipe Author: Naomi

Grit Cakes are a savory delight perfect for any occasion. Featuring creamy stone-ground grits mixed with flavorful ingredients, these cakes come together easily for a satisfying treat. They promise comforting flavors that are perfect for dinner or any gathering.

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• Prep Time 10 minutes
• Cook Time 20 minutes
• Yield 16 servings 1x

Ingredients

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• 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

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Instructions

1. Prepare a 13×9 pan with nonstick cooking spray and set it aside.
2. In a small Dutch oven, combine the milk, chicken stock, grated onion, and minced garlic. Heat over medium-high until it simmers vigorously, avoiding a rolling boil.
3. Remove from heat and whisk in the grits gradually.
4. Return the mixture to the stove, cooking on low. Add salt and pepper, cover, and stir frequently to prevent sticking. Cook until thickened but still pourable, about 15 minutes.
5. Stir in the butter until fully melted and incorporated, then pour into the prepared pan. Cool to room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours until firm.
6. When ready to cook, mix the flour and seasoned salt in a shallow dish. Use a 2.5-inch round cutter to cut out circles of chilled grits, coating both sides with the seasoned flour.
7. Heat an inch of oil in a skillet over medium heat until hot, about 350°F. Fry half of the grit cakes for 2-3 minutes until golden, then flip and cook for an additional 2 minutes. Drain on paper towels and repeat with the remaining cakes.

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Notes

These cakes are best enjoyed hot and crispy.
Experiment with different seasonings in the flour for extra flavor.
Leftover cakes can be stored in the refrigerator and reheated in an oven.

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Nutrition

• Serving Size: 1 cake
• Calories: 200
• Sugar: 1g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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