Grit Cakes Recipe // A Savory Southern Delight

This is a grit cake recipe traditional Southern dish that was often used as a substitute for cornbread or wheat flour biscuits.

Grits are made from hominy, dried kernels of corn that have been boiled and then hulled.

Grit Cakes, a Southern culinary gem, brings together the delightful creaminess of grits with an added twist of flavor and texture.

This beloved dish is perfect for breakfast, brunch, or as a side dish during family gatherings.

As a recipe expert, I am thrilled to guide you through the process of crafting these delectable Grit Cakes that are sure to become a household favorite.

How To Prepare Grit Cakes Recipe?

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: Approximately 45 minutes

Yield: 6-8 Grit Cakes

Equipment Needed

• Medium saucepan
• Wooden spoon
• Baking dish or shallow pan
• Non-stick skillet or griddle
• Spatula

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Ingredients For Grit Cakes Recipe:

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 1/2 cup grated cheddar cheese
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped green onions
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1/4 cup vegetable oil

Instructions

Preparing the Grits

In a medium saucepan, bring 4 cups of water to a boil over high heat.

Stir in the stone-ground grits and salt, then reduce the heat to low.

Cover the saucepan and let the grits simmer for about 20-25 minutes, stirring occasionally, until they are creamy and fully cooked.

Adding Flavorful Ingredients

Remove the saucepan from the heat and add the grated cheddar cheese, unsalted butter, finely chopped green onions, garlic powder, and black pepper to the cooked grits.

Stir the mixture until the cheese and butter are fully melted, and all the ingredients are well combined.

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Forming the Grit Cakes

Transfer the cooked grits mixture to a baking dish or shallow pan lined with parchment paper.

Spread the mixture evenly in the dish and smooth the top with a spatula.

Let the grits cool to room temperature, then refrigerate them for at least 1 hour or until they are firm.

Pan-Frying the Grit Cakes

Once the grits have set and become firm, remove them from the refrigerator.

Cut the chilled grits into square or round shapes to form individual Grit Cakes.

Dredge each Grit Cake in all-purpose flour, shaking off any excess.

Dip the coated Grit Cakes into the beaten egg, ensuring they are fully coated.

In a non-stick skillet or griddle, heat the vegetable oil over medium-high heat.

Pan-fry the Grit Cakes for approximately 3-4 minutes on each side, or until they are golden brown and crispy.

Remove the Grit Cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

Nutrition Facts Of Grit Cakes Recipe

Nutrition	Amount
Calories	168.3 kcal
Carbohydrates	25.3 g
Cholesterol	76.4 mg
Fat	5.5 g
Fiber	0.0 g
Protein	4.

7 Variations Of Grit Cakes Recipe

1. Grit Cakes With Avocado And Mustard Vinaigrette Dressing:

Substitute cheese for avocado and mix in a cup of Dijon mustard before baking to make an avocado dressing for grit cakes.

2. Grit Cakes With Tropical Fruit Salsa:

Add some fresh chopped pineapple, mango, kiwi, or apple during the baking process to make a tropical fruit salsa to put on top of the grit cake

3. Gurt Cakes With Honeyed Mustard:

Add half a cup of honey to the grit cakes and mix well. This will add a pleasant sweet taste to the grit cakes.

4. Grit Cakes With Ginger Syrup:

Substitute sugar for honey and substitute ginger for salt, then pour a cup of cold water into the mixture for each cup of sugar that you use.

Stir until smooth before baking, as this will make it easier to mix without lumps in the batter.

4. Grit Cakes With Whiskey Sauce And Walnuts:

Make some whiskey sauce by melting two tablespoons of butter, one tablespoon of flour, and one tablespoon of whiskey in a pan.

Bring this mixture to a boil and add it to the grits before pouring them into the pan for baking. Mix well after adding this sauce on top of the grits.

5. Grit Cakes With Spicy Chili Vinaigrette:

Make a spicy chili vinaigrette by mixing one clove of crushed garlic, one tablespoon of chili powder, one tablespoon of paprika, and two tablespoons of olive oil and salt to taste. Drizzle this mixture over the grit cakes before baking.

6. Grit Cakes With Tomato Sauce:

Add two tablespoons of tomato sauce to the grit cakes during baking to make them taste like pizza.

7. Grit Cakes With Baked Egg And Cheese:

Add a separate bowl of crumbled eggs and shredded cheese to the grit cakes during the mixing process.

This will make them look like a regular omelet while they’re still hot, but they’ll be crispier when cooled after baking.

What Is Grits Called In America?

We usually call grits in America polenta, which is Italian for cornmeal. However, when you look at the ingredients of grits in your average American supermarket,

the first thing you’ll notice is that it’s often labeled as “grits or “corn meal.” So, we in America usually refer to it as plain cornmeal or corn flour.

Are Grit And Polenta The Same?

Grits and polenta are not the same, but they are both made of ground corn and maize. Polenta is boiled cornmeal that has been softened with water or milk.

Grits are hulled grains of yellow or white corn soaked in water to remove the outer coating. They are then ground into coarse bits of grain that resemble sand or small bits of gravel.

Will Grits Raise Blood Sugar?

The answer to this question is a significant YES, grits will raise your blood sugar. Grits are made from corn; some versions are even infused with sugar.

That said, grits are not as sweet as sugar, so they don’t have enough carbohydrates to raise your blood sugar.

This doesn’t mean that you should start replacing all of the meals that you eat with grits all of the time.

Conclusion

This is authentic Southern cuisine. Grits are the main ingredient in these grit cakes. The cornmeal adds a nice texture and earthy flavors, complemented by the butter and egg yolks for richness.

The texture is delightfully chewy and satisfying, and there’s a hint of sweetness from the sugar that complements the flavor perfectly.

As you can see, grit cakes have been used as a substitute for wheat biscuits or cornbread.

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