Growing up in the South, grits were a staple in our household. They were served at breakfast, lunch, and dinner, often accompanied by a variety of delicious dishes. However, it was my grandmother’s Grits Cakes that truly stole my heart. These crispy, cheesy delights were a special treat, often made for family gatherings and celebrations. The combination of creamy grits and melted cheese, all fried to golden perfection, created a dish that was both comforting and indulgent. Today, I want to share this cherished recipe with you, hoping it brings as much joy to your table as it has to mine.
Why This Recipe Works
There are several reasons why this Grits Cakes recipe stands out among other Southern side dishes:
- Texture Contrast: The crispy exterior of the grits cakes contrasts beautifully with the creamy interior, creating a delightful mouthfeel that keeps you coming back for more.
- Flavorful Base: The base of the cakes is made from rich, buttery grits combined with sharp cheddar cheese, which adds depth and richness to each bite.
- Versatile Pairing: These cakes can be served alongside a variety of main dishes, from fried chicken to grilled shrimp, making them a versatile addition to any meal.
- Easy to Make Ahead: You can prepare the grits in advance and refrigerate them, making it easy to whip up these cakes for a last-minute gathering.
Ingredients You’ll Need
This recipe serves about 4-6 people and takes approximately 30 minutes to prepare and 15 minutes to cook.
- 1 cup of stone-ground grits
- 4 cups of water or chicken broth
- 1 cup of shredded sharp cheddar cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of milk
- 2 tablespoons of butter
- Salt and pepper to taste
- 1 cup of all-purpose flour (for dredging)
- Vegetable oil (for frying)
Step-by-Step Instructions
- Cook the Grits: In a large pot, bring the water or chicken broth to a boil. Slowly whisk in the grits, reducing the heat to low. Stir frequently until the grits are thick and creamy, about 20-25 minutes.
- Add Cheese and Seasoning: Once the grits are cooked, remove them from heat and stir in the butter, cheddar cheese, Parmesan cheese, milk, salt, and pepper. Mix until the cheeses are melted and well incorporated.
- Chill the Mixture: Pour the cheesy grits into a greased baking dish and spread them evenly. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or until firm.
- Form the Cakes: Once the grits are firm, cut them into squares or rounds. Dredge each piece in flour, shaking off any excess.
- Fry the Cakes: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Fry the grits cakes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
My Pro Tips for Success
- Use Stone-Ground Grits: For the best flavor and texture, opt for stone-ground grits instead of instant or quick-cooking varieties.
- Experiment with Cheeses: Feel free to mix different cheeses like pepper jack for a spicy kick or gouda for a smoky flavor.
- Make Them Mini: For appetizers, cut the grits into smaller rounds and serve them as bite-sized treats.
- Herb Infusion: Add fresh herbs like chives or parsley to the grits mixture for an extra layer of flavor.
What I Serve With This Recipe
These Grits Cakes pair wonderfully with a variety of dishes:
- Fried chicken
- Grilled shrimp
- Collard greens
- Spicy sausage
FAQs (From My Kitchen to Yours)
Can I make these grits cakes ahead of time? Yes! You can prepare the grits and refrigerate them in advance. Just fry them right before serving.
Can I freeze the grits cakes? Absolutely! Once fried, let them cool completely, then freeze them in a single layer. Reheat in the oven for a crispy texture.
What can I substitute for cheese? If you’re looking for a dairy-free option, try using nutritional yeast for a cheesy flavor without the dairy.
How do I know when the oil is hot enough for frying? You can test the oil by dropping a small piece of bread into it; if it sizzles and browns quickly, the oil is ready.
Why This Recipe Deserves a Spot on Your Table
This Grits Cakes recipe is not just a dish; it’s a celebration of Southern comfort food that brings people together. The crispy, cheesy goodness is sure to impress your family and friends, making it a perfect addition to any meal. I love how versatile it is, allowing for creativity in the kitchen while still honoring tradition. I encourage you to try this recipe and experience the joy it brings to your table.
Your Turn
Now it’s your turn! I invite you to try this Grits Cakes recipe and share your experience. Whether you stick to the classic version or add your own twist, I’d love to hear your thoughts and any suggestions you might have. Happy cooking!
Grits Cakes Recipe: A Crispy and Cheesy Southern Side Dish
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 2 tablespoons butter
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup milk
- Salt to taste
- Pepper to taste
- Flour for dredging
- Vegetable oil for frying
- Optional: chopped fresh herbs like chives or parsley
Instructions
- Cook the Grits: In a large pot, bring the water or chicken broth to a boil. Slowly whisk in the grits, reducing the heat to low. Stir frequently until the grits are thick and creamy, about 20-25 minutes.
- Add Cheese and Seasoning: Once the grits are cooked, remove them from heat and stir in the butter, cheddar cheese, Parmesan cheese, milk, salt, and pepper. Mix until the cheeses are melted and well incorporated.
- Chill the Mixture: Pour the cheesy grits into a greased baking dish and spread them evenly. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or until firm.
- Form the Cakes: Once the grits are firm, cut them into squares or rounds. Dredge each piece in flour, shaking off any excess.
- Fry the Cakes: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Fry the grits cakes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
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