Grit Cakes

Have you ever reached for another scoop of grits, only to find that the delicious, creamy porridge has started to firm up? Well, these grit cakes take advantage of that solidifying superpower! Take your grits and give them a new lease on life by refrigerating them in a large baking pan. As they cool, the starchy porridge forms a large, firm cake that can be cut into any shape—squares, rounds, or even hearts—with a biscuit or cookie cutter, or just a knife! After dredging the cut-out cakes in seasoned flour, they're quickly fried until golden and delicious. Starring a crispy exterior that yields to a cheesy, creamy center, this comfort food can be served with shrimp for a play on shrimp and grits or simply topped with a fried egg. The cakes also pair wonderfully with tender braised short ribs!

What kind of grits are in grit cakes?

These grit cakes are made with regular stone-ground grits. Because of the thickening power of corn, grit cakes can be made with any fully cooked corn porridge, whether it is coarser ground polenta, medium grind grits, or quick-cooking grits. Just make sure you still mix in the egg to keep everything bound together.

Can you make grit cakes in advance?

Because this recipe begins with cooking then chilling a batch of grits, it is the perfect make-ahead masterpiece! The grits can be made up to 3 days in advance before being portioned out and fried. They can even be sliced, frozen solid on a sheet tray, and stored in a zip-top bag for up to 1 month. When the craving strikes, allow the grit cakes to thaw at room temperature for 1 hour or in the refrigerator for at least 4 hours. Then, follow the instructions for dredging and frying. After they are fried, grit cakes can be kept in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, the grit cakes can be baked or air-fried at 350 degrees Fahrenheit until heated through, about 10 minutes. They can also be microwaved for 1 to 2 minutes.