Crispy Grit Cakes Recipe

These grit cakes have comfort food written all over them. They’re a classic Southern staple with a crispy golden crust and a soft, fluffy center that’s downright addictive. The best part is how easy they are to make. You only need 4 basic ingredients, and once the grits set, they fry up fast into perfectly crunchy cakes that work for breakfast, lunch, or dinner. If you’ve made my Southern Fried Cornbread, you’re going to love these fried grits too.

Why You'll Love These Grit Cakes

If you love classic Southern grits, you’re going to be obsessed with these crispy fried grit cakes. They start as simple cooked grits, then you chill them until firm, slice them into squares, and fry them until they’re golden and crunchy on the outside with a soft, tender center. It’s that perfect comfort-food texture that makes them impossible to stop eating.

One of my favorite things about grit cakes is how versatile they are. They’re mild and buttery, which means they pair well with just about anything. I love them for breakfast with sausage gravy and fried eggs or scrambled eggs, but they’re just as good topped with pulled pork or country ham, or served alongside a Southern dinner like meatloaf and fried corn.

And even though they taste like something you’d order at a diner, they’re honestly easy to make. You cook the grits, let them chill until set, then fry. That’s it. The only hard part is waiting for the grits to firm up in the fridge, because once you taste that crispy crust, you’ll be glad you did.

Grit Cakes Ingredients

As I said before, you only need a handful of basic ingredients to make these fried grits cakes. In fact, you probably have most, if not all, of the ingredients you'll need to make them on hand already!

Anyway, here's what you'll need:

• 4 cups water
• 1 cup stone ground grits
• 1 teaspoon salt
• 1 cup flour
• Oil, for frying
• Sunny-side-up eggs for serving

By the way, if you're serving these grit cakes for breakfast, they're delicious with some sunny-side-up eggs, but they're even better with this sausage casserole. So I highly recommend making that recipe to go with 'em! 

How to Make Grit Cakes (Step-By-Step)

Step 1: Cook The Grits

First things first, you'll want to line a 7-inch baking dish with parchment paper, making sure to leave some extra paper hanging over the sides of the dish. Also, if you don't have a baking dish, a small baking sheet will work too.

Next, you can take out a large saucepot, set it over medium-high heat, and add the water, grits, and salt. Bring this mixture to a boil, then reduce the heat to low and cook the grits for 20 minutes. Cook them covered, but stir occasionally, so the grits don't burn. You'll know the grits are done cooking when all of the water has been absorbed.

Step 2: Cool The Grits

Once the grits are ready, transfer them to the prepared baking sheet or dish. Smooth out the top of the grits with a spatula until evenly spread. Refrigerate the grits for 1 hour, or until they're firm and well-chilled. 

Step 3: Cut The Grits

As soon as the grits are chilled, you can lift up the parchment paper and transfer them to a cutting board. Cut the chilled grits into about 8 equal portions. I like to cut mine into rectangles, but you can also use a round cookie cutter to cut them into circles. 

Step 4: Fry The Grits

Heat up about 2-3 tablespoons of olive oil in a large skillet. While the oil is heating, add the flour to a bowl and carefully coat both sides of the grit cakes with it. Add your grit cakes to the hot oil and fry for a minute or so on each side until they're crispy and golden. Keep in mind you'll need to fry the grits in batches, so they all lie flat in the skillet. Between frying, you can add more oil as needed. Once you've fried all of the grit cakes, serve them warm and enjoy.

Serving Suggestions For Grit Cakes

These crispy grit cakes are super versatile and pair with all kinds of meals. Here are a few ways to serve them up:

• Southern breakfast-style: Top with a poached or fried egg and smother in sausage gravy. Pair with bacon or sausage for a full brunch plate. For the ultimate Southern breakfast, serve them with my chicken and waffles.
• Savory side dish: Serve with fried chicken, pulled pork, spiral ham, or grilled fish. Grit cakes are amazing at soaking up sauces and gravies!
• As a base for shrimp: Think of these as a twist on shrimp and grits—just pile on sautéed shrimp and a little Cajun butter.
• Mini appetizers: Cut into smaller pieces and top with pimento cheese, pulled pork, or even smoked salmon for easy party bites.
• Just a snack: Dip them in hot sauce or honey mustard and enjoy them solo—they’re crispy, comforting, and totally crave-worthy on their own.

Expert Tips for the Best Grit Cakes

Here’s how to make your grit cakes extra crispy on the outside and tender on the inside every time:

• Thicken your grits: Cook the grits until they’re very thick and pull away from the sides of the pot when you stir. You want a dense, scoopable texture, not runny or porridge-like. Thick grits set up firmer, slice cleaner, and fry without splattering or falling apart.
• Season the grits before chilling: Grit cakes are only as flavorful as the grits you start with. Taste before you pour them into the pan and adjust salt as needed. If you like extra richness, a little butter stirred in while they’re hot makes the inside taste even more tender and buttery once fried.
• Use the right pan to set the grits: Pour the cooked grits into a lightly greased dish and spread them into an even layer. A thicker layer makes taller, softer cakes. A thinner layer makes crispier, snackier cakes. Smooth the top so every cake fries evenly.
• Chill completely: Chill the grits for at least 2 hours, but overnight is even better if you want perfect clean slices. Warm or half-set grits will smear when you cut them and they can break apart in the skillet. Fully chilled grits hold their shape and get that crisp crust fast.
• Cut evenly for even frying: Use a biscuit cutter for round grit cakes or a sharp knife for squares. Try to keep them the same thickness so they brown at the same time. Wipe the blade or cutter between cuts for clean edges, and don’t twist the cutter too aggressively, a firm press is usually enough.
• Dry the surface before frying: After cutting, let the cakes sit on the counter for 5–10 minutes while your oil heats. This dries the surface slightly and helps them crisp faster. If the cakes feel wet, you can pat them lightly with a paper towel.
• Use medium heat: Medium heat gives you the best balance, crispy outside without scorching. Too hot and they’ll burn before the center warms through. Too low and they’ll soak up oil and turn greasy. You’re looking for a steady sizzle, not aggressive smoking.
• Don’t crowd the pan: Fry in batches with space between each cake. Crowding drops the oil temperature and traps steam, which prevents browning and makes them softer. More space equals more crisp.
• Flip carefully and only when ready: Don’t rush the flip. Let the first side brown until it forms a crust and releases easily from the pan. If it sticks when you try to turn it, give it another 30–60 seconds. A thin spatula works best for flipping without breaking.
• Drain and season right away: Transfer finished grit cakes to paper towels or a wire rack and sprinkle with salt while they’re hot. Salting immediately helps it stick, and it wakes up the flavor after frying. If you want to go extra Southern, a pinch of black pepper is great too.
• Keep them crispy while you finish the batch: If you’re frying multiple batches, keep the cooked grit cakes on a baking sheet in a warm oven so they stay crisp until serving. This is especially helpful if you’re serving them with gravy or toppings.
• Reheating tip that brings the crunch back: Leftover grit cakes reheat best in a skillet or air fryer. The microwave will soften them, but a quick crisp-up in a hot pan brings back that golden crust.

Grit Cake Recipe FAQS

What are grit cakes made of?

Grit cakes are made by cooking grits until thick, chilling them until firm, then cutting and frying them into crispy cakes. At their simplest, you only need grits, water (or broth), salt, and oil. Add-ins like cheese, bacon, green onions, or butter are optional, but they’re a great way to boost flavor.

Are grit cakes the same as polenta cakes?

They’re very similar, but not exactly the same. Grit cakes are typically made with corn grits (often white or yellow) and have a slightly coarser, more distinctly “Southern grits” texture. Polenta cakes are made with polenta (usually yellow and a bit more uniform), so they tend to be slightly smoother and a little more corn-forward. The method is basically identical, though: cook until thick, chill until firm, slice, then fry or bake until crispy, so you can usually swap polenta for grits in a pinch.

Can I use quick or instant grits?

Yes. Cook them according to the package directions, but make sure they end up very thick before chilling so they firm up properly. Quick grits are smoother and cook faster, but they still fry up into great cakes. Instant grits work too, just don’t leave them runny. You can also use polenta in place of grits for a slightly different texture.

Can I bake the grit cakes instead of frying them?

Definitely. Brush or spray the chilled grit cakes with oil and bake at 400°F for about 20–25 minutes, flipping halfway, until golden and crisp. You can also air fry them at 375°F for about 8–12 minutes, flipping once, depending on thickness.

Why are my grit cakes falling apart?

Most of the time, it’s because the grits weren’t cooked thick enough or they weren’t chilled long enough to fully set. Cook the grits until they’re very thick and scoopable, chill for at least 2 hours (overnight is even better), and don’t flip until the first side forms a crust and releases easily. If you still have trouble, a light dredge in flour before frying can help them hold together.

How thick should I cut grit cakes?

A thickness of about ½ to ¾ inch is a great sweet spot. Thinner cakes get crispier faster but can be more delicate, while thicker cakes stay extra soft in the middle and take a little longer to heat through. Keep the thickness consistent so they fry evenly.

How do I store leftover grit cakes?

Let the grit cakes cool completely, then store them in an airtight container in the refrigerator. If you’re stacking them, place parchment paper between layers so they don’t stick together, and so the crust stays as intact as possible.

Can I freeze leftover grit cakes?

Yes. Freeze grit cakes in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container with parchment between layers. They freeze well for about 3 months and are great for quick breakfasts. For the best texture, thaw in the fridge overnight or reheat straight from frozen a little longer.

How do I reheat grit cakes and keep them crispy?

Reheat in a skillet with a little oil, or pop them in a 375°F oven or air fryer for 5–10 minutes to re-crisp. You can microwave them, but they’ll be soft, not crispy.

My Final Thoughts On These Grit Cakes

That’s it, that’s how you make grit cakes that are crispy on the outside and soft and fluffy in the middle. They’re the kind of Southern comfort food that feels simple, but eats like something special, especially when you nail that golden crust. My family makes these anytime we’re craving something cozy, and we genuinely never get tired of them because they go with everything. Breakfast with eggs and gravy, topped with pulled pork, alongside a big Southern dinner, or honestly just hot off the skillet with a little salt.

If you try this grit cake recipe, leave a comment and tell me how you served them, and if you kept them classic or loaded them up with cheese, bacon, or green onions. I love seeing your twists and what you pair them with.

More Southern Recipes

If you enjoyed these fried grit cakes and are looking for some more classic Southern food, we have a ton of recipes on the blog you can make next!

Check out all of these easy recipes:

• Ham loaf
• Cathead biscuits
• Sweet corn cake
• Baked beans with ground beef
• Sweet potato corn bread
• Southern chicken and rice
• Fish and grits

Oh, and as always, make sure to follow us on TikTok, Instagram, and YouTube. We post new recipes on them every day!