• Skip to main content
  • Skip to primary sidebar
Weekday Pescatarian
menu icon
go to homepage
  • Recipes
  • Sign Up!
  • About
  • Contact
  • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sign Up!
    • About
    • Contact
    • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Recipes

    Cheesy Grit Cake Recipe

    Published: Oct 22, 2022 · Modified: Feb 15, 2024 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 8 Comments

    Jump to Recipe·5 from 1 review
    Grit Cakes on a black plate with gravy poured over it

    This Grit Cake Recipe is a great side dish for your breakfast, brunch or dinner! Perfect with a simple fried egg and some hot sauce, or dress it up with Blackened Cod and Creamy Cajun Shrimp Sauce.

    a stack of Crispy Grit Cakes with a pitcher of country gravy pouring over

    A word about using leftover grits: I know some chefs and recipe developers encourage you NOT to use leftover grits for grit cakes, because they prefer fresh grits that have a lower ratio of water to cornmeal.

    Listen. I'm not that fancy. I'm including instructions for making grits from scratch below, with the perfect-for-me ratio of 1 to 3 (grits to liquid) instead of the usual 1 to 4.

    But if you have a pan of leftover grits, they will absolutely work in this recipe. Will they be perfect? No. Will they be delicious? Yes. Do we prefer delicious to perfect? All day long.

    Ingredients to make this recipe:

    ingredients for recipe laid out on a counter and labeled

    Before we get to the step by step directions, a few notes about the ingredients:

    Grits: any style of grits (or polenta) will work in this recipe. If making grits from scratch, reduce the amount of liquid to create the perfect texture.

    Flour: the recipe calls for dredging the cold grit cakes in a bit of seasoned flour before crisping in a pan. If you're looking for a gluten-free dish, use your favorite gluten free flour.

    Cheese: I'm using Parmesan for a sophisticated and nutty flavor, but sharp cheddar would be a great choice, as well. Just be cautious about using a processed and very creamy cheese that will alter the texture of the grits and make them runny.

    Full ingredient list and measurements included in the printable recipe card below.

    Step by step instructions:

    If using leftover grits, skip to Step 3, below. I do recommend when preparing to store your cooked grits (to make grit cakes later) that you pour them into a parchment paper or plastic wrap lined dish that will allow for about ¾ inch thickness on the grits once they set up.

    1. Prepare Grits

    To make grits from scratch, follow the package directions for timing, but instead of 1 to 4 ratio (1 cup grits to 4 cups liquid) use 1 cup grits (or polenta) to 3 cups liquid.

    Combine 2 cups water, 1 cup milk, and 2 tablespoons of butter over medium high heat. Bring to a simmer. Slowly stream in the dry grits, stirring to ensure the meal doesn't clump. From here, follow your package directions - quick grits will require less time to cook than regular.

    dry grits sprinkling into simmering pan of milk

    When all of the liquid has absorbed and the grits are quite thick, but the grains are tender, remove from heat. Stir in the parmesan cheese and pepper. Taste, then add salt. I usually add 1 full teaspoon, but you may want to start with ½ teaspoon, then taste and adjust.

    Whisking parmesan cheese into mixture

    2. Portion and chill

    Prepare a jelly roll pan or casserole dish with parchment paper or plastic wrap, to make removing the chilled grits easier. Pour the grits into the pan.

    I don't have the perfect sized pan, so I use a smaller 2-quart casserole dish and then pour the remainder into small ramekins that have been well sprayed with nonstick cooking spray. Chill for at least 4 hours, or overnight.

    cold grits set up in a parchment lined pan and in small ramekins

    3. Cook grit cakes

    When ready to make the grit cakes, remove from the refrigerator and lift the cheese grits out of the dish. At this point, you can use a round cookie cutter, a 2-inch biscuit cutter or just a small glass, if cutting into round cakes. I usually use a sharp knife to cut the molded grits into squares, so I don't miss any of the cheesy grit edges.

    grit cake cut into 8 pieces

    Start preheating a cast iron skillet or large nonstick skillet over medium-high heat.

    oil added into cast iron skillet

    In a separate shallow dish, combine the flour, salt and pepper. Lightly dredge the grit cakes in the seasoned flour, then drop into the heated skillet, but don't overcrowd.

    dredging in seasoned flour

    Crisp for 3-4 minutes on each side, until golden brown. Remove to a rack to let the cakes drain of any excess oil.

    spatula adding cakes onto a rack to drain

    4. Serve and enjoy

    Serve with green chives, southern sausage gravy (or white gravy with tofu breakfast sausage crumbles).

    grit cakes served with eggs, gravy and tofu sausage and also stacked onto one another

    Looking for more delicious brunch recipes?

    • Simple Smoke Salmon Quiche
    • Stuffed Almond French Toast
    • French Tomato Pie

    FAQ's and Serving Suggestions:

    Can I use different cheese in the grit cakes?

    Absolutely. For traditional southern cheese grits, use 1 cup of cheddar cheese for your cheesy grit cakes. I've also made these grits with gouda and gruyere and I'll be thinking about that deliciousness for a hot minute.

    Can I add vegetables into the grits for grit cakes?

    I love the flavor of bell pepper and onions with grits, but I do recommend making a Cajun sauce with peppers separately, and serving over the cakes. Unless they're cut very small, the veggies may create too much instability in the cake when frying.

    Can I use stock in the grits instead of water?

    You can, just eliminate the salt from the grits, as the stock will add all the seasoning you need. For these grit cakes, I like the pure flavor of the parmesan and pepper in the grits, but if you're looking for a more complex flavor profile, 2 cups stock (veggie or chicken stock, if cooking for non-pescatarians) would do the trick in place of the 2 cups of water.

    What can I serve with these grit cakes?

    For an elevated, southern-style breakfasts, these grit cakes make a special occasion even more delicious. Served with southern sausage gravy (or white gravy with tofu breakfast sausage crumbles) makes the perfect meal. For lunch or dinner, I love serving blackened cod on the grit cakes with creamy cajun sauce over the whole thing.

    How to store leftover grit cakes?

    To store, transfer to an airtight container and keep in the refrigerator for up to 3 days. To reheat, move to a baking dish and heat in the oven at 400℉ until just heated through.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    finished recipe shingled on parchment and garnished with diced chives

    Cheesy Grit Cake Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Christina Jolam
    • Total Time: 1 hour
    • Yield: 4-6
    Print Recipe
    Pin Recipe

    Ingredients

    2 cups water

    1 cup milk

    2 tablespoons butter

    1 cup grits

    ½ cup parmesan, shredded

    1 teaspoon fresh ground black pepper, divided

    1 ½ teaspoons sea salt, divided

    ½ cup all purpose flour

    3 tablespoons olive oil

    2 tablespoons chives, for serving


    Instructions

    1. To make grits from scratch, follow the package directions for timing, but instead of 1 to 4 ratio (1 cup grits to 4 cups liquid) we will use 1 cup grits to 3 cups liquid.
    2. Combine 2 cups water, 1 cup milk and 2 tablespoons of butter over medium high heat. Bring to a simmer. Slowly stream in the dry grits, stirring to ensure the meal doesn’t clump. From here, follow your package directions – quick grits will require less time to cook than regular.
    3. When all of the liquid has absorbed and the grits are quite thick, but the grains are tender, remove from heat. Stir in the parmesan cheese and pepper. Taste, then add salt. I usually add 1 full teaspoon, but you may want to start with ½ teaspoon, then taste and adjust.
    4. Prepare a jelly roll pan or casserole dish with parchment paper or plastic wrap, to make removing the chilled grits easier. Pour the grits into the pan. I don't have the perfect sized pan, so I use a 2-quart casserole dish and then pour the remainder into small ramekins that have been well sprayed with nonstick cooking spray. Chill for at least 4 hours, or overnight.
    5. When ready to make the grit cakes, remove from the refrigerator and lift the cheese grits out of the dish. At this point, you can use a round cookie cutter, a 2-inch biscuit cutter or just a small glass, if cutting into round cakes. I usually use a sharp knife to cut the molded grits into squares, so I don't miss any of the cheesy grit edges.
    6. In a separate shallow dish, combine the flour, salt and pepper. Start preheating a cast iron skillet or large nonstick skillet over medium high heat. Add the olive oil.
    7. Lightly dredge the grit cakes in the seasoned flour, then drop into the heated skillet, but don't overcrowd. Crisp for 3-4 minutes on each side, until golden brown. Remove to a wire rack to let the cakes drain off any excess oil.
    8. Serve with green chives.

    Notes

    If using leftover grits, skip to the cutting and browning step. I do recommend when preparing to store your cooked grits (that will be used to make grit cakes) that you pour them into a parchment paper or plastic wrap lined dish that will allow for about ¾ inch thickness on the grits once they set up.

    • Prep Time: 20
    • Cook Time: 40
    • Category: breakfast, lunch, dinner
    • Method: stovetop
    • Cuisine: American, southern

    Ready to make this recipe?

    Save it to Pinterest and follow me so you don't miss any recipes!

    Like this:

    Like Loading...

    More Recipes

    • Anchovy Pizza on a board .
      Anchovy Pizza (Marseille Style)
    • pile of barnacles on a plate.
      Gooseneck Barnacles Recipe (Percebes)
    • Bowl of chimichurri with edamame on a table next to a bag of edamame.
      Crunchy Edamame Chimichurri
    • Kippers on scrambled eggs and toast garnished with pickled onions.
      Breakfast Kippers: Smoked Herring and Creamy Scrambled Eggs

    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Lonna Lucas

      December 02, 2023 at 6:24 pm

      What is the sauce shown in your photo?? I love my grit cakes served with maple syrup but I'd like to know what it is that you are pouring over yours? Thanks!

      Reply
      • Christina Jolam

        December 05, 2023 at 6:31 am

        Oh, Lonna - maple syrup on crispy grit cakes is a taste of my childhood...so delicious! For a savory take, I serve it with Southern Country Gravy. You can find my super easy recipe here: https://weekdaypescatarian.com/southern-country-gravy-recipe/

        Reply
    2. Mark

      February 15, 2024 at 3:07 am

      Loved these! Coating them in flour made the browning so much faster than my old way of making grit cakes. Great idea. And the parmesan was perfect. Fam is already asking when I'll make them again!

      Reply
      • Christina Jolam

        February 15, 2024 at 3:08 am

        Great to hear, Mark! Yes, the light dredge makes this process a lot faster than waiting for the cold grits to crisp on their own. Thanks so much for coming back to leave such a helpful review!

        Reply

    Trackbacks

    1. Easy Tofu Breakfast Sausage Crumbles Recipe - Weekday Pescatarian says:
      October 22, 2022 at 7:24 am

      […] to your omelette, breakfast taco, or to mix into southern country gravy and serve over biscuits or crispy grit cakes. It’s savory, a little spicy, and full of meaty texture and plant-based protein. The perfect […]

      Reply
    2. Quick and Easy Blackened Cod Recipe - Weekday Pescatarian says:
      October 22, 2022 at 7:34 am

      […] it tastes complex enough to serve for your next date night or dinner party! Don’t forget the crispy grit cakes and creamy cajun sauce – this blackened cod’s very best […]

      Reply
    3. Quick Creamy Cajun Shrimp Sauce Recipe  - Weekday Pescatarian says:
      October 22, 2022 at 8:17 am

      […] recipe is buttery and a little spicy and the perfect topping for blackened fish, your favorite cheesy grits, or your next seafood […]

      Reply
    4. Homemade Southern Country Gravy Recipe - Weekday Pescatarian says:
      October 22, 2022 at 11:39 am

      […] recipe. Combined, they make one of my favorite breakfast recipes of all times. And if you add in a homemade grit cake? Stop it. I just […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    author standing in kitchen holding coffee mug

    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

    More about me →

    Popular Recipes

    • cooked king crab leg clusters with a dish of lemon butter sauce and lemon wedges
      How To Cook Frozen King Crab Legs (The Easiest & Best Way!)
    • baked fish with lemon butter sauce over asparagus and rice
      Baked Walleye Recipe with Lemon Butter
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • grilled lemons, octopus tentacles and potatoes on a dish with dressing
      Simple Greek Grilled Octopus Recipe

    Spring & Summer Recipes

    • black plate with garlic butter baked shrimp garnished with lemon
      Baked Colossal Shrimp with Lemon Garlic Butter Sauce
    • Cluster of crab legs on a tray with a bowl of melted butter sauce.
      How to Cook Snow Crab Legs (Perfect Every Time!)
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • Alaskan Pollock with olive and tomato topping on a white plate.
      Mediterranean-style Pollock Fillets Recipe

    Footer

    logos of organizations where Weekday Pescatarian has been featured

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • About

    Weekday Pescatarian participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some posts on this site also contain links to other affiliate sites offering products or services we recommend. This means if you make a purchase after clicking on a link, we may earn a small commission at no extra cost to you.

    Copyright © 2025 Weekday Pescatarian

    Brunch Pro on the Feast Plugin

    %d