Easy Crispy Grit Cakes (Best Tips, Simple Recipe)

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!

Prep Time 2 30

Cook Time 7

Total Time 2 37

Servings squares

Author Melissa Erdelac

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.

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