Grit Cake Recipe
Grit cake recipe is a Southern favorite made with creamy grits, cheddar cheese, butter, and simple seasonings. These cakes turn golden and crispy outside while remaining soft, tender, and cheesy inside.
Equipment
- Medium saucepan
- Whisk
- Baking dish
- Large skillet
Ingredients
- 1 cup 160 g stone-ground grits
- 2 cups 480 ml milk
- 2 cups 480 ml chicken stock
- 1 cup 113 g shredded sharp cheddar cheese
- 3 tablespoons 42 g unsalted butter
- 2 cloves 6 g garlic, minced
- 1 teaspoon 5 g salt
- ½ teaspoon 1 g ground black pepper
- ½ cup 60 g all-purpose flour
- 3 –4 tablespoons 45–60 ml oil
- 2 tablespoons 6 g chopped fresh chives
- 2 cups 480 ml water
Instructions
Step 1
- Pour the milk, chicken stock, water, and salt into a medium saucepan. Bring to a gentle boil over medium heat.
Step 2
- Slowly whisk in the grits, lower the heat, and cook according to the package directions. Stir regularly until the mixture becomes thick and creamy.
Step 3
- Mix in the butter, shredded cheddar cheese, minced garlic, and black pepper. Stir until the cheese melts and everything is evenly combined.
Step 4
- Spread the cooked grits in a lightly greased baking dish. Let them cool completely, then refrigerate for 2–3 hours until firm.
Step 5
- Remove the chilled grits from the dish. Shape the mixture into round cakes using your hands or a round cutter, keeping them about ½ inch thick.
Step 6
- Heat the oil in a large skillet over medium heat. Carefully place the grit cakes in the hot oil and fry for 3–5 minutes on each side until golden brown and crispy.
Step 7
- Transfer the cakes to a paper towel-lined plate to drain excess oil. Sprinkle with chopped fresh chives and serve warm.