Cheesy Fried Grit Cakes Recipe – Crispy, Golden & Irresistible

Cheesy Fried Grit Cakes changed everything for me one morning in Charleston. I was sitting in a tiny café, jet-lagged and hungry, when the server placed a plate of golden, crispy squares in front of me. One bite crisp edges giving way to molten, creamy cheese and I was hooked. I’m Emeli, and at FoodFansy, I believe the best recipes are the ones that surprise you with their simplicity and stay with you long after the last bite.

That morning inspired years of experimenting in my own kitchen, turning humble grits into something extraordinary. These cheesy fried grit cakes are crispy on the outside, gloriously creamy inside, and ridiculously easy to make. Whether you’re looking for a show-stopping brunch side or a comforting snack that’ll have everyone asking for seconds, this recipe delivers every time.

In this guide, I’ll walk you through choosing the right grits, mastering the perfect texture, and achieving that irresistible golden crust. You’ll also find pro tips for avoiding common mistakes, flavor variations to match any mood, and answers to your burning questions. Let’s turn a Southern staple into your new favorite dish.

Why This Cheesy Fried Grit Cakes Recipe Works

These grit cakes hit the sweet spot between comfort food and culinary elegance. Here’s why they’re about to become your go-to:

• Budget-friendly and accessible: Basic pantry ingredients grits, cheese, and oil transform into something special without breaking the bank.
• Make-ahead magic: Prepare the grits a day in advance, chill them overnight, and fry them fresh when you’re ready. Perfect for stress-free entertaining.
• Versatile crowd-pleaser: Serve them as a brunch side with eggs, a base for shrimp and gravy, or a crispy appetizer with dipping sauces. They adapt to any meal.

Choosing the Right Grits for Cheesy Fried Grit Cakes

Not all grits are created equal, and your choice makes a real difference in texture and flavor.

Best Types for This Recipe

Stone-ground grits are my top recommendation. They have a coarser texture and nutty, corn-forward flavor that holds up beautifully when fried. Quick grits work in a pinch, but they lack the depth and body of stone-ground varieties. Avoid instant grits they turn gummy and won’t set properly for slicing.

Buying Tips

Look for packages labeled “stone-ground” or “old-fashioned” at your grocery store or farmers market. Check the texture through clear packaging if possible you want grits that look coarse and slightly uneven, not powdery. Freshness matters too, so buy from stores with good turnover or specialty Southern food shops.

Substitutions

If you can’t find grits, polenta works as a near-perfect substitute. The cooking method and texture are nearly identical. For a twist, try using coarse cornmeal, though it will have a slightly grainier texture. You can also experiment with half grits, half cauliflower puree for a lighter version, though the traditional recipe is unbeatable.

Ingredients & Prep for Cheesy Fried Grit Cakes

Grit Prep Essentials

Start by cooking your grits with chicken or vegetable broth instead of plain water this builds flavor from the ground up. Use a 4:1 liquid-to-grits ratio and stir frequently to prevent lumps. Cook until the mixture is thick and creamy, about 20-25 minutes for stone-ground grits. When the grits pull away from the sides of the pot, you’re ready for the next step.

While the grits are still piping hot, stir in shredded sharp cheddar cheese (about 1 cup per cup of dry grits). The residual heat melts the cheese into silky perfection. Spread the mixture into a greased 9×9-inch pan, smoothing the top with a spatula. Cover and refrigerate for at least 3 hours, or overnight. This chilling step is crucial it allows the grits to firm up enough to slice cleanly.

Flavor Boosts

This is where you can make the recipe your own. Stir in a teaspoon of garlic powder and a half teaspoon of smoked paprika before chilling for a subtle, smoky depth. Fresh chopped chives or green onions add brightness and color. For extra indulgence, sprinkle additional shredded cheese on top of each cake right before frying it creates crispy, lacy cheese edges that are pure magic.

Pantry Staples

You’ll need neutral oil with a high smoke point for frying vegetable or sunflower oil are my favorites. All-purpose flour for dredging helps create that crispy exterior. Season your flour with salt and black pepper for extra flavor. Keep a meat thermometer handy if you want to monitor your oil temperature (350-375°F is ideal).

Step-by-Step Cooking Instructions for Cheesy Fried Grit Cakes

Pre-Cooking Prep for Cheesy Fried Grit Cakes

Remove your chilled grit block from the refrigerator. Using a sharp knife, cut it into even squares or circles I prefer 3-inch squares, but use a biscuit cutter for rounds if you’re feeling fancy. Uniformity matters here because it ensures even cooking.

Set up a shallow dish with seasoned flour. Lightly dredge each grit cake on all sides, shaking off any excess. This flour coating is your secret weapon for achieving maximum crispiness. Let the dredged cakes sit for 5 minutes while you heat your oil this helps the coating adhere better.

Cooking Method for Cheesy Fried Grit Cakes

Pour about a quarter-inch of oil into a large, heavy-bottomed skillet or cast-iron pan. Heat over medium heat until the oil shimmers but doesn’t smoke. Test it by dropping in a small pinch of flour if it sizzles immediately, you’re ready.

Carefully place the grit cakes in the hot oil, leaving space between each one. Resist the urge to move them around. Let them fry undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust. Work in batches if necessary to avoid overcrowding, which causes the temperature to drop and results in greasy, soggy cakes.

Doneness Check for Cheesy Fried Grit Cakes

Your grit cakes are perfect when the exterior is crispy and golden while the interior remains soft and almost molten. The center should be thoroughly warm you want that cheese to be melty and gooey. If you’re unsure, sacrifice one cake to check the interior texture. It should yield easily to a fork but hold its shape on the plate.

Resting Cheesy Fried Grit Cakes

Transfer the fried cakes to a paper towel-lined plate or wire rack. Let them drain for about 2 minutes. This brief rest allows excess oil to drip away while keeping the crust crispy. Serve immediately while they’re hot and at their absolute best.

Pro Tips for Perfect Cheesy Fried Grit Cakes

Avoiding Soggy or Falling-Apart Cakes

The number one mistake is not chilling the grits long enough. If your cakes are crumbling, return the mixture to the fridge for another hour. Make sure your oil is hot enough before frying lukewarm oil creates greasy, limp cakes instead of crispy ones. Don’t flip too early either. Wait until you can easily slide a spatula underneath without resistance.

Tool Recommendations

A cast-iron skillet distributes heat evenly and maintains temperature better than thin pans. A fish spatula with a thin, flexible edge makes flipping easier and reduces breakage. If you’re making a large batch, keep finished cakes warm in a 200°F oven on a wire rack while you fry the rest.

Storage & Reheating

Store leftover grit cakes in an airtight container in the refrigerator for up to 4 days. To reheat, skip the microwave it makes them rubbery. Instead, reheat in a 375°F oven for 10-12 minutes or refry them in a bit of oil for renewed crispiness. You can also freeze the chilled, unfried cakes for up to 3 months. Thaw overnight in the fridge before dredging and frying.

Flavor Variations for Cheesy Fried Grit Cakes

Spicy Twist

Stir in diced jalapeños, a teaspoon of cayenne pepper, or a tablespoon of hot sauce into the hot grits before chilling. Use pepper jack cheese instead of cheddar for extra kick. Serve with a cooling sour cream or ranch dipping sauce to balance the heat.

Keto/Paleo

While traditional grits aren’t low-carb, you can make a cauliflower-based version by combining mashed cauliflower with almond flour and cheese. The texture will be different but still delicious. Use full-fat cheese and fry in avocado oil for a keto-friendly approach.

Global Flavors

For an Italian twist, mix in sun-dried tomatoes, fresh basil, and parmesan cheese. Go Mexican by adding cumin, cilantro, and cotija cheese, then top with salsa verde. Try a French approach with gruyère cheese and fresh thyme, serving alongside mushroom ragout.

Serving Suggestions for Cheesy Fried Grit Cakes

These golden beauties shine in so many contexts. For brunch, stack them alongside crispy bacon, over-easy eggs, and fresh fruit. They make an incredible base for shrimp and gravy Southern comfort at its finest. Serve them as appetizers with assorted dipping sauces like honey mustard, garlic aioli, or spicy remoulade.

Pair them with classic Southern sides like collard greens, black-eyed peas, or creamy coleslaw. For a more elegant presentation, top each cake with sautéed mushrooms and a poached egg. They also work beautifully as a starchy side replacing potatoes or rice alongside roasted meats.

As for beverages, these rich, cheesy cakes pair wonderfully with crisp white wines like Sauvignon Blanc or sparkling rosé. If you prefer beer, try a light lager or wheat beer. For non-alcoholic options, sweet tea, lemonade, or sparkling water with citrus complement the savory richness perfectly.

FAQs About Cheesy Fried Grit Cakes

Can I use frozen grits? While pre-cooked frozen grits exist, I recommend making your grit base from scratch. The texture and flavor are significantly better, and you have complete control over the consistency. However, you can freeze the chilled, unfried grit cakes for later use.

How do I fix grits that won’t firm up? If your grits stay too soft after chilling, return them to the stovetop and cook them down further to evaporate excess moisture. You can also stir in a tablespoon of cornstarch or extra cheese to help them set. Make sure you’re using the right grits instant varieties won’t work for this recipe.

Is this recipe safe for pregnant women? Yes, as long as you use pasteurized cheese and cook the cakes thoroughly until hot throughout. Avoid soft, unpasteurized cheeses and ensure proper food safety practices during preparation and storage.

Can I bake these instead of frying? Absolutely. Brush the grit cakes with oil and bake on a parchment-lined sheet at 425°F for 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’re still delicious and lighter on calories.

What’s the best cheese to use? Sharp cheddar is classic and melts beautifully, but feel free to experiment. Gruyère adds nutty depth, pepper jack brings heat, and a combination of parmesan and mozzarella creates wonderful stretch and flavor.

Conclusion

Cheesy fried grit cakes are proof that the simplest ingredients can create the most memorable meals. Golden, crispy, and oozing with melted cheese, they bring comfort and joy to any table. Whether you’re making them for a special brunch, a weeknight side, or just because you’re craving something delicious, this recipe never disappoints.

Fire up your skillet and give these a try tonight I promise you’ll be making them on repeat. Join the thousands of home cooks at FoodFansy who’ve fallen in love with this recipe, and don’t forget to share your creations with me!

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Cheesy Fried Grit Cakes Recipe – Crispy, Golden & Irresistible

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• Author: Emili
• Total Time: 25 minutes + chilling time
• Yield: 12 grit cakes 1x
• Diet: Vegetarian

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Description

Crispy on the outside, cheesy and creamy on the inside, these Cheesy Fried Grit Cakes are the perfect Southern-inspired comfort food.

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Ingredients

Scale 1x2x3x

2 cups cooked grits

1 cup shredded cheddar cheese

1/2 cup grated parmesan

1/4 cup flour (for dredging)

2 tbsp butter

Salt and pepper to taste

Oil for frying

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Instructions

1. Cook grits according to package instructions until thick.

2. Stir in cheddar, parmesan, butter, salt, and pepper.

3. Spread grits in a greased pan and chill until firm (2 hours or overnight).

4. Cut chilled grits into squares or circles.

5. Lightly dredge in flour.

6. Heat oil in a skillet and fry each cake until golden brown (3–4 minutes per side).

7. Drain on paper towels and serve warm.

Notes

Chill grits overnight for best results.

Try different cheeses for unique flavor variations.

Reheat leftovers in the oven or air fryer for crispiness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 1 cake
• Calories: 110
• Sugar: 0.5g
• Sodium: 210mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 12mg

Keywords: Cheesy Fried Grit Cakes, Southern grits recipe, crispy grits