Easy Southern Grit Cakes Recipe (Crispy & Just 4 Ingredients!)

These grit cakes have comfort food written all over them. They're a delicious Southern staple with an addictive crunch and fluffy texture that's just so good. Best of all though, these fried grits are effortless to make with just 4 basic ingredients, and they're the ultimate versatile addition to any breakfast, lunch, and dinner!

Why You'll Love These Grit Cakes

If you love classic Southern grits, just wait until you try these crispy fried grit cakes!

This grit cake recipe is simply cooked grits that are cooled, cut into squares, and fried until they're wonderfully golden brown and crispy on the outside but soft and tender on the inside.

Honestly, they're so simple, yet they're one of the most delicious Southern comfort food recipes I've ever had. And I just love how versatile they are! The fried grit cakes are pretty mild in flavor, so they work well with all sorts of dishes.

I usually serve my fried grit cakes with sausage gravy and fried eggs or scrambled eggs, topped with pulled pork or country ham, or alongside a Southern meal like this Southern meatloaf and fried corn.

With all of that said though, these crispy grit cakes are so darn good you can totally eat them alone! 

Now, along with being so delicious and versatile, these fried grit cakes are also a breeze to make. You basically cook the grits on the stovetop, firm them up in the fridge, then cut them into squares and fry 'em up. The hardest part will be waiting for them to finish chilling in the fridge!

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

How simple is that?!

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

Now it's time to get down to business and make the grit cakes!

And, as I said before, it couldn't be easier to make these things. Even if you've never made grits before, these fried cakes will turn out perfect since the recipe is so simple to follow. 

Anyway, let's stop wasting time and get cooking!

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 on the sides hanging over 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 to the pot. Now bring this mixture to a boil, then reduce the heat to low and cook the grits for 20 minutes. You'll want to cook them covered, but you'll still want to stir them 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 good to go, you can transfer your cooked grits to the prepared baking sheet or baking dish. Then, you'll want to smooth out the top of the grits with a spatula until they're evenly spread out.

Finally, you can refrigerate the grits for 1 hour or until they're firm and well chilled. 

Step 3: Fry The Grits

As soon as the grits are chilled, you can lift up the parchment paper and transfer it to a cutting board. Then, you'll want to 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 if you want to cut them into circles. 

Next, you're going to fry the grit cakes. So, to do that, you'll want to heat up about 2-3 tablespoons of olive oil in a large skillet. Then, while the oil is heating up, you can add the flour to a bowl and carefully coat both sides of the grit cakes with it.

Now you can add your grit cakes to the hot oil and fry 'em 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 all of them can lay flat in the skillet. Between frying, you can add more oil as needed.

Anyway, once you've fried all of the grit cakes, serve 'em 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, 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 until very thick. You want them almost scoopable, not runny.
• Chill completely: Let the grits chill for at least 2 hours—or overnight—so they firm up enough to cut clean slices.
• Cut evenly: Use a biscuit cutter or a sharp knife for evenly-sized cakes. Wipe the blade or cutter between cuts for clean edges.
• Use medium heat: Too hot and they’ll burn before the inside heats up; too low and they’ll soak up oil and turn greasy.
• Flip carefully: Don’t rush it. Let one side brown and form a crust before flipping to keep them from falling apart.
• Drain and season: Let finished cakes rest on paper towels and sprinkle with salt while they’re hot.

How To Store Grit Cakes

This recipe for grit cakes makes about 4 servings, so you should have plenty to serve on the side with breakfast, lunch, or dinner.

Honestly, these grit cakes are so good that I've never had any leftovers after making them. They're usually gone within minutes after they come hot off the pan! 

With that said though, if you do end up with some leftovers, just let them cool first, then you can transfer 'em to an airtight container. Stored this way, the leftover grits will last in the fridge for up to 5 days. If you want the leftovers to last even longer, you can freeze 'em in an airtight container - or freezer-safe bag - for up to 3 months.

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. All you need is grits, water (or broth), salt, and oil. Add-ins like cheese, bacon, or green onions are totally optional but highly encouraged.

Can I use quick or instant grits?

Yes! Just cook them according to the package and make sure they’re nice and thick before chilling. Quick grits will be a bit smoother and cook faster, but they still work great. You can also use polenta in place of grits for a slightly different texture.

How do I reheat leftovers?

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.

Can I bake the grit cakes instead of frying them?

Definitely! Just brush or spray the chilled cakes with oil and bake at 400°F for about 25 minutes, flipping halfway. They’ll be golden and crisp without needing extra oil. You can also air fry them at 375°F for around 8 minutes.

Why are my grit cakes falling apart?

They probably weren’t chilled long enough or the grits weren’t thick enough before chilling. Make sure your grits are really firm, and wait to flip them until a crust forms in the pan. A light dredge in flour also helps them hold together.

My Final Thoughts On These Grit Cakes

Well, that's how to make grit cakes!

I know I'm biased, but I really do think this is the best grit cake recipe you'll find. From the addictive crunch they have on the outside to the soft and fluffy texture on the inside, they're just so, so good! My family and I love making 'em when we're craving some Southern comfort food, and we still haven't run out of things to eat them with.

Anyway, I hope you enjoy this fried grit cakes recipe as much as I/we do.

As always, if you give it a try, be sure to leave a comment below and let us know what you think!

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!

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