Easy Crispy Grit Cakes are a classic southern grits recipe baked until golden and crispy. Thick cheese grit cakes are a perfect accompaniment for an appetizer, with breakfast, or as dinner side dish!
We love to serve grits at our house because they are a naturally gluten free comfort food the whole family enjoys. Arm yourself with the best grits recipe, and you can transform it into a variety of dishes such as cheesy grits casserole, spoon bread, or even make Instant Pot grits for a quicker version!
To be honest, we don’t eat a whole lot of big southern-style breakfasts at our house, so grit cakes are mainly served as a dinner side dish. They go perfect with shrimp, fried fish, or crispy baked gluten-free chicken.
If big breakfasts are more your thing, though, a recipe for grit cakes also pairs with country ham steaks, sausage gravy, bacon, or scrambled eggs. Whichever way you devour them, you will appreciate how easy and hands-off this recipe is!
Ingredients For Cheesy Grit Cakes
The ingredient list is simple and affordable, but makes one soul-comforting dish. If you love making southern breakfast grits, you probably have everything you need right in your kitchen!
- Stone Ground Grits – To shorten stove top cook time, regular grits, instant grits, or even polenta may be substituted.
- Milk – Using at least 2% milk is recommended. For richer flavor, use whole milk.
- Broth – Chicken or vegetable broth
- Butter
- Sharp cheddar cheese – Freshly grated is best, but any preferred cheese may be used.
How To Make Grit Cakes Recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First cook the grits on the stove top. Depending on what type of grits you are using this will take 15-30 minutes. Stone ground grits will take the longest and instant grits being the shortest. Once the grits have cooked with the milk and broth, remove them from heat and stir in butter and cheddar cheese.
- Evenly spread the cheese grits in greased sheet pan. Leave the pan out to cool slightly, then refrigerate until very firm, about 2 hours to overnight.
- Cut chilled grits into squares or use biscuit cutters to make circle shape.
- Transfer grit cakes to a baking sheet lined with aluminum foil and greased with cooking spray. Brush tops with melted butter.
- Broil the cakes for 5-7 minutes, rotating pan halfway though. Bake until warm, golden, and crispy.
More Ways to Prepare Grit Cakes!
Broiling the cakes is the fastest method, which also makes a minimal amount of mess. However, there are other options for heating them.
Baked
Place on baking sheet brushed with melted butter. Bake at 375ºF for 15 minutes, flip, and bake for 15 minutes longer.
Grilled
Brush each side of grit patty with oil. Grill over medium high heat, 1-2 minutes per side.
Fried
Dredge cakes in flour. Heat 1/2 inch oil in heavy skillet and fry 2-3 minutes per side. Drain on paper towel-lined sheets.
Can I Use Leftover Grits?
No, using leftover grits generally doesn’t work when making grit cakes.
When cooking the grits for cakes or fritters, the amount of liquid is reduced to make them extra thick and firm. Leftover cooked grits have a tendency to fall apart since they are cooked with more liquid, making them creamier.
What To Serve With Grit Cakes?
We love to enjoy grit recipes for dinner, but they make an easy accompaniment for any meal!
Grit Cake Appetizers:
Cut the cake into a bite-sized square or circle and top with…
- Shrimp
- Bacon
- Caramelized onions
- Pimento cheese
- Roasted veggies or charred corn
- Chives or fresh herbs
Breakfasts:
- Sausage gravy
- Country ham
- Scrambled or Fried Eggs
- Bacon
- Fresh fruit and syrup
Dinners or Side Dish:
- Cut into “fries” and dip in marinara
- Pulled pork or BBQ Pulled Chicken and coleslaw
- Shrimp
- Smoked sausage or andouille
- Fish
- Bacon Wrapped Chicken
Cheese Grit Cakes
Of course cheese makes everything better! Use sharp cheddar to make the flavor really shine through. However, any type of cheese may be used, such as medium cheddar, parmesan, pepper jack, gouda, or even Boudin cheese.
To make extra cheesy baked grit cakes sprinkle on additional cheese during the last minute of broiling. Watch carefully so the topping doesn’t burn.
If you are a cheese fan, also check out Cheese Scones or Sausage Cheddar Muffins recipes!
Make-Ahead Instructions
This is the perfect make ahead recipe! Once the cooked grits have been spread in the sheet pan, they may be refrigerated, tightly covered, up to 3 days. When ready to serve, just cut and bake.
SToring and reheating
Store leftover grit cakes in an airtight container, refrigerated up to one week. To reheat, place on foil lined baking sheet, greased with cooking spray. Broil again until crispy and hot, for 5-7 minutes, rotating pan halfway through.
To save time, they may also be heated in the microwave.
More Cooks’ Tips
- Make sure the sheet pan is lined with foil before broiling to protect it from the high heat.
- Optional grit add-ins before spreading in pan: jalapenos, corn, crumbled sausage, green onions, garlic, or bacon.
- The cheese may be omitted or substitute a different type.
- Halve the recipe and spread in 11X7″ pan to make a lesser amount.
- Make ahead: Spread in prepared pan and chill up to 3 days before baking.
- For extra cheesy version, sprinkle additional cheese on the last minute of broiling.
- Don’t throw away those leftover pieces! Broil both sides to make extra crispy and use as croutons for soups or salads.
- Instead of stone ground grits, use regular, instant, or polenta to reduce stove top cook time.
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Easy Crispy Grit Cakes (Best Tips!)
Ingredients
- 2 cups stone ground grits (see recipe notes for alternatives)
- 3 cups milk, at least 2%
- 3 cups chicken or vegetable broth
- 1 teaspoon salt
- 5 tablespoons unsalted butter, divided
- 2 cups freshly grated sharp cheddar cheese
Instructions
- Spray a 10X15" jelly roll sheet pan 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.2 cups stone ground grits,3 cups milk,,3 cups chicken or vegetable broth,1 teaspoon salt
- 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.5 tablespoons unsalted butter,,2 cups freshly grated sharp cheddar cheese
- 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.
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Equipment Needed
Recipe Notes
Stone Ground Grits Alternatives
- Substitute regular grit and cook for 15 minutes, or until very thick.
- Use instant grits and cook for 5-7 minutes, or until very thick.
- Polenta can also be used, cook according to package instructions.
More Ways to Prepare Grit Cakes!
Baked Place on baking sheet brushed with melted butter. Bake at 375ºF for 15 minutes, flip, and bake for 15 minutes longer. Grilled Brush each side of grit patty with oil. Grill over medium high heat, 1-2 minutes per side. Fried Dredge cakes in flour. Heat 1/2 inch oil in heavy skillet and fry 2-3 minutes per side. Drain on paper towel-lined sheets.Storing and Reheating Leftover Grit Cakes
Store leftover grit cakes in an airtight container, refrigerated up to one week. To reheat, place on foil lined baking sheet, greased with cooking spray. Broil again until crispy and hot, for 5-7 minutes, rotating pan halfway through. To save time, they may also be heated in the microwave.Cooks Tips:
- Make sure the sheet pan is lined with foil before broiling to protect it from the high heat.
- Optional grit add-ins before spreading in pan: jalapenos, corn, crumbled sausage, green onions, garlic, or bacon.
- The cheese may be omitted or substitute a different type.
- Halve the recipe and spread in 11X7″ pan to make a lesser amount.
- Make ahead: Spread in prepared pan and chill up to 3 days before baking.
- For extra cheesy version, sprinkle additional cheese on the last minute of broiling.
- Don’t throw away those leftover pieces! Broil both sides to make extra crispy and use as croutons for soups or salads.
Nutrition
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Amesspop says
Wow, thank you so much for this grit cake recipe, it was as promised “easy” and delicious, will definitely be making these more often, the hardest part was waiting but definitely worth it!
Melissa Erdelac says
So glad to hear! I’m so happy you enjoyed them!
Best,
Melissa