Easy crispy grit cakes are a classic southern grits recipe baked until golden and crispy. Thick and cheesy, these patties are a perfect accompaniment for appetizers, sauces, with breakfast, or as dinner side dish all without frying, bread crumbs, or mess!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Winning Recipe For Easy Grit Cakes
We love to serve grits at our house because they are a naturally gluten free comfort food the whole family enjoys. Whether we have leftovers from creamy ricotta grits, or making a batch specifically for grit cake patties, the possibilities of what they can be served with are endless.
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 other comfort food favorites like creamy Velveeta mac and cheese.
If big breakfasts are more your thing, though, baked grit cakes also pairs with country ham steaks, our favorite sausage gravy recipe, bacon, or scrambled eggs. Whichever way you devour them, you will appreciate how easy and hands-off this recipe is!
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!
—Amesspop
Free Guide! Receive a Free Gluten Free Dinners Cookbook
TOP 5 Highest Rated Recipes!
Ingredient Tid Bits
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
- Sharp cheddar cheese – Freshly grated is best, but any preferred cheese may be used.
Let’s Make Grit Cakes Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Cook and add extra goodness.
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.
Spread, chill, and cut.
Evenly spread the grits in greased sheet pan. Leave the pan out to cool slightly, then refrigerate until very firm, about 2 hours to overnight. Cut into squares or use biscuit cutters to make circle shape.
Bake, bake, and enjoy.
Transfer the patties to a baking sheet lined with greased foil. Brush tops with melted butter. Broil for 5-7 minutes, rotating pan halfway though, until warm, golden, and crispy.
Bonus Ways To Prepare
Broiling 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 (gluten-free works as well). Heat 1/2 inch oil in heavy skillet and fry 2-3 minutes per side. Drain on paper towel-lined sheets.
Yummy Serving Ideas
For appetizer options, top with shrimp, bacon, caramelized onions, pimento cheese, roasted veggies, charred corn, chives, fresh herbs. To enjoy for breakfast, sausage gravy, ham steaks, eggs, bacon, fresh fruit and maple syrup.
We also enjoy these for dinner or a side. It can cut into “fries” and dip in marinara, pulled pork or BBQ Pulled Chicken and coleslaw, shrimp, smoked sausage or andouille, fish, instead of round shapes, cut into cubes and use on a gluten-free panzanella salad.
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.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easy Crispy Grit Cakes (Best Tips, Simple Recipe)
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.
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.
Storing and Reheating Leftovers
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This looks really good. I like the idea of broiling. My mom used to pour grits into loaf pan and in the morning cut thin slices and fry in butter. Trick was to fry on low heat till crispy, which took forever. That’s why I like the idea of the broiler method! This stuff is so good I just don’t have the patience 😆.
Haha! Thanks for commenting, Jeannie! I appreciate it.
Best,
Melissa
If you cut them into rounds, what do you do with the extra odd pieces?
Hi Mary,
Great question. I don’t throw them away! I’ll save them for leftovers to snack on myself or freeze them for weekend breakfasts. You can put them in a toaster oven and serve with eggs.
Best,
Melissa
I followed the recipe exactly and they melted into regular grits under the broiler.
Hi Em,
I’m so sorry to hear that. Ugh, how frustrating. It sounds like the grits were a little too thin to hold shape. Were they extremely thick when you made them and held shape when you cut them out (you can check out the pics to see what I mean by that)?
Best,
Melissa
Ben making these for many many years. They freeze beautifully. After they are cut freeze them on a tray. Pull them out put them in the oven at 375 fur 15 min the broil. Done
Love these tips, Mary. They are so great for entertaining or a make-ahead side!
Best,
Melissa
Have you ever made the grit cakes in cupcake tins? Then topped with some shrimp toppinging before serving?
Hi Diane,
I have not tried this. Are you thinking they would fill the whole cupcake tin, or just pouring in the bottom third so they are about the same thickness as pictured? The would not get as crispy because the heat wouldn’t be exposed and circulate around the cake as much.
Best,
Melissa
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!
So glad to hear! I’m so happy you enjoyed them!
Best,
Melissa