📝 About This Recipe
A refined twist on a Southern staple, these grit cakes feature a decadently creamy interior encased in a shatteringly crisp, golden-brown crust. By slow-cooking stone-ground grits with heavy cream and sharp cheddar, we create a rich foundation that is chilled, sliced, and pan-fried to perfection. Whether served as a sophisticated brunch centerpiece or a savory side for shrimp, these cakes represent the ultimate marriage of comfort and elegance.
🥗 Ingredients
The Grit Base
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Chicken stock or vegetable broth (high quality for better flavor)
- 1 cup Whole milk
- 1/2 cup Heavy cream
- 4 tablespoons Unsalted butter (cubed)
- 1 cup Sharp white cheddar cheese (freshly shredded)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Garlic powder
For Frying
- 1/2 cup All-purpose flour (for dredging)
- 1/4 cup Neutral oil (such as canola or grapeseed oil)
Smoked Paprika Aioli
- 1/2 cup Mayonnaise
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika
- 1 clove Garlic (minced into a paste)
Garnish
- 2 tablespoons Fresh chives (finely chopped)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the chicken stock, milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat.
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2
Slowly whisk in the grits in a steady stream to prevent clumps. Reduce the heat to low and cover the pot.
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3
Simmer the grits for 20-25 minutes, whisking vigorously every 5 minutes to release the starches and ensure a creamy texture. If they become too thick too quickly, add a splash of water.
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4
Once the grits are tender and have absorbed the liquid, stir in the heavy cream, butter, garlic powder, and black pepper. Whisk until the butter is fully melted.
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5
Remove from heat and fold in the shredded cheddar cheese until smooth and incorporated.
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6
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Pour the hot grits into the pan and smooth the top with an offset spatula.
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7
Let the grits cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until completely firm.
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8
While the grits chill, prepare the aioli by whisking together the mayonnaise, lemon juice, smoked paprika, and minced garlic in a small bowl. Refrigerate until serving.
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9
Once firm, lift the grit block out of the pan using the parchment paper. Place on a cutting board and cut into 2-inch squares or triangles.
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10
Place the flour in a shallow bowl. Lightly dredge each grit cake in the flour, shaking off any excess. This creates the 'glue' for a crispy crust.
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11
Heat the oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
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12
Carefully place the cakes in the skillet, working in batches to avoid overcrowding. Fry for 4-5 minutes per side until deeply golden and crispy. Use a wide spatula to flip them gently.
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13
Transfer the fried cakes to a wire rack set over a paper towel to drain. Immediately sprinkle with a tiny pinch of salt while hot.
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14
Plate the warm grit cakes with a dollop of smoked paprika aioli and a generous sprinkle of fresh chives.
💡 Chef's Tips
Use stone-ground grits for the best texture; instant grits will be too mushy and won't hold their shape. Ensure the grit mixture is completely cold and firm before slicing; otherwise, they may fall apart in the pan. Don't skimp on the fat—the combination of butter, milk, and cream is what creates the 'custard-like' interior. If the cakes are sticking, your pan isn't hot enough or you are trying to flip them too early; wait for a crust to form. For a spicy kick, add a finely diced jalapeño or a dash of hot sauce to the grit mixture before chilling.
🍽️ Serving Suggestions
Serve alongside a pile of sautéed garlic shrimp for a 'Shrimp and Grits' deconstructed style. Pair with a crisp, dry Sparkling Wine or a classic Bloody Mary for a sophisticated brunch. Top with a perfectly poached egg and hollandaise sauce for a Southern-style Eggs Benedict. Serve as an appetizer with the aioli and a side of pickled red onions to cut through the richness. Accompany with a simple arugula salad dressed in lemon vinaigrette for a balanced light lunch.