Can I use any kind of grits for this recipe?

This recipe was made with 5 minute grits, sometimes called fast cooking grits (which are different from instant grits) – however, if you want to try this recipe with whatever grits you have on hand you definitely can, as long as you cook them so they are nice and thick.

How do I know when the grits are thick enough?

You want to almost be able to stand up a wooden spoon in the middle of the pot. And they will thicken more as they cook.

Can I use cornmeal instead of grits?

Nope! While technically they are both forms of ground corn, grits are a more substantial texture, which you definitely need for this recipe.

Where do I find grits?

Five minute quick cooking grits are usually either in the cereal aisle near the oatmeal in your grocery store. And if you want to go to Grits Heaven, treat yourself to the Pencil Cob Grits from Anson Mills.

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Cheesy Grit Cakes

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5 from 1 review

This easy recipe for cheesy grit cakes is a great breakfast pairing with bacon, eggs, or all by their cheesy selves!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Chilling Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: 8 1x
Category: Breakfast
Method: Oven, Stovetop
Cuisine: Southern
Diet: Vegetarian

Ingredients

Scale

Butter for greasing the pan
1 egg
½ cup milk
6 cups water
1 teaspoon sea salt
2 cups 5 minute grits
2 cups shredded cheddar cheese
2 tablespoons butter, plus extra for serving

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Instructions

Grease a 13 x 9 inch pan with butter and set aside.
Whisk the egg and milk together in a small bowl and set aside.
Pour water into a large pot and bring to a boil. Add salt and then pour in the grits, whisking the whole time. Cook for 5 minutes, stirring from time to time – you want these grits to be THICK.
Whisk about 1 tablespoon of hot grits into reserved egg-milk mixture until well combined. Slowly whisk this mixture back into grits until well blended. Stir in the cheese.
Transfer the grits into the greased pan, smoothing them out with a spatula so they are even. Let them cool off to room temperature, and then pop them in the fridge until they are cool and firm (at least a few hours, but I like to do this overnight).
When you are ready to make the grit cakes, let the pan come back to room temperature, and cut the grits into squares.
Add 2 tablespoons of butter to a large nonstick skillet and heat over medium high heat until melted.
Add grit cakes and cook until golden on both sides, about 4 minutes per side.
Serve warm with butter on top!

Notes

Grits: We tend to use regular long-cooking grits for most recipes (and you definitely can use those for this recipe if you prefer!) but for some reason we find that quick cooking grits (sometimes called 5 minute grits) work best for this recipe.

Cheese: We love cheddar cheese in this recipe, but you can swap in any cheese you like. For example, shredded Swiss, crumbled feta and grated Parmesan will all work.

Find it online: https://www.framedcooks.com/cheesy-grit-cakes/