Description
These crispy and creamy Grit Cakes are a delightful Southern-inspired appetizer or side dish. Made from stone-ground grits cooked with milk, chicken stock, onion, and garlic, then chilled, cut into rounds, coated with seasoned flour, and fried to golden perfection, they offer a perfect combination of crunchy texture and savory flavor.
Ingredients
Grit Cakes Base
- 2 cups milk
- 2 cups chicken stock
- ½ cup yellow onion, grated
- 3 garlic cloves, minced
- 1 cup stone ground grits
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 4 tablespoons unsalted butter
Coating
- ¾ cup all-purpose flour
- 1 teaspoon seasoned salt
For Frying
- Neutral oil for frying (such as vegetable or canola oil), about 1 inch depth
Instructions
- Prepare Pan: Lightly coat a 13×9-inch pan with nonstick cooking spray and set it aside for cooling the cooked grits.
- Heat Liquids and Aromatics: In a small Dutch oven or heavy-bottomed pot, combine milk, chicken stock, grated onion, and minced garlic. Heat over medium-high until the mixture simmers vigorously but does not reach a rolling boil.
- Add Grits: Remove the pot from the heat and slowly pour in the stone-ground grits, whisking continuously to prevent lumps.
- Cook Grits: Return the pot to low heat. Add kosher salt and black pepper, then cover with a lid. Stir frequently to avoid sticking or burning, focusing on the pot’s bottom and sides. Cook until the grits thicken to a pourable consistency, about 15 minutes.
- Finish Grits: Remove from heat and stir in unsalted butter until fully incorporated. Pour the hot grits into the prepared pan, spreading evenly. Let cool to room temperature for about 30 minutes. Cover the surface directly with plastic wrap to prevent skin formation and refrigerate for at least 2 hours until firm.
- Prepare Coating: In a shallow dish, combine all-purpose flour and seasoned salt. Preheat neutral oil in a large nonstick or cast iron skillet over medium heat until it reaches about 350°F (175°C).
- Cut and Coat Grit Cakes: Using a 2.5-inch round cutter, cut the chilled grits into circles. Dredge each round on both sides in the seasoned flour, shaking off any excess.
- Fry Grit Cakes: Carefully place half the coated grit cakes into the hot oil. Fry for 2 to 3 minutes on the first side until golden brown, then flip and cook for an additional 2 minutes on the other side. Remove from oil and drain on paper towels. Allow oil temperature to return to 350°F before frying the remaining cakes.
- Serve: Enjoy the grit cakes hot as a delicious appetizer or side dish.
Notes
- Ensure to cover the grits directly with plastic wrap while cooling to prevent a tough skin from forming.
- Maintaining the oil temperature around 350°F is crucial for crispy, non-greasy cakes.
- Stone-ground grits provide the best texture but you can substitute with medium or coarse ground if necessary.
- Grit cakes can be prepared ahead and stored in the refrigerator up to 24 hours before frying.
- For a spicier variation, add cayenne pepper or hot sauce to the grits before cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
