Fried Grit Cakes
No Saturday breakfast is complete without GRITS!
There, I said it. Having been raised in California I had never heard of ‘a grit’ until I settled in the South. Even then, I was wary, untrusting of this breakfast staple that everybody swore was a required component of a decent breakfast.
After years of swearing them away, denouncing them as devilry, my long suffering wife finally got me to try them. First, one bite, then another. By the third bite, I was born again Southern. I lamented the years gone by, countless breakfasts gone awry by my unwillingness to try something new.
We always have an extra serving or two of grits when we make ours now, or sometimes we don’t make enough. Sometimes you just want a little, sometimes you want a full bowl. Everybody is different and the directions tell you how to make enough for one or an Army, unless you incorporate some math skills, which are hard to come by, bleary eyed Saturday morning.
I knew there had to be a a way to use the extra grits in some fun and fabulous ways. All Hail Google Search!
The Fried Grit Cake!
Well well well … this had to be attempted and consumed hungrily and with relish!
The first try we did was with just some plain ole grits. It was good, satisfying. But I wanted to put a bit more flavor into it.
Adding ground sausage and cheese … well, that would certainly do it. And it did. And it was AMAZING! A crispy outer shell with soft seasoned cheesy sausage grits inside … Manna from Heaven!! It was good. It was REAL good.
You can use your extra grits to make a basic fried cake, or perhaps do it up right by adding whatever you want. It’s super easy to do and the tastes and textures are just wonderful. I urge you all to give it a whirl. You may find that fried grits cakes become a regular dish in your breakfast offerings.
Brown up some sausage and grate some cheese, you may want to throw in a bit of onion with the sausage, as we did. Grab some grits and put them on the boil. We did 4 servings, more than enough to feed a hungry family. Once the grits are done, combine the sausage and cheese to the grits.
Grease a baking sheet and pour grits onto the pan.
Now comes the hard part … put it in the refrigerator until tomorrow morning.
Now that the grits are set up, you can cut them with a knife into a reasonable serving size.
Place the battered grit cakes in a skillet and fry them up, about 4-5 minutes each side, until golden, yummy crispy!
What you’re left with is a golden crust of crispy goodness, with a creamy, cheesy interior. GIVE ME A FORK NOW!
Round it off with some eggs, bacon, and some sort of toasted bread ( the biscuits would have been off the hook here! ) and you are food coma bound! You have to try this!
- 4 Servings Regular Grits
- 2 tsp Salt
- 2 C Sharp Cheddar (shredded)
- ½ lb Breakfast Sausage
- ½ small Onion
- 4 Tbs Vegetable Oil
- For batter
- Green Onion
- Cook grits, according to package
- Brown sausage, add onion. Cook until translucent
- Mix cheese, sausage, and onions with grits
- Grease 10x15 cooking sheet, pour grits onto sheet
- Let it cool to room temperature, then refrigerate overnight.
- Next day, cut into serving size
- Heat pan, medium high heat, add oil
- Dredge in egg, then the flour, dredge again in the egg and cover in breadcrumbs
- Fry each side app. 4-5 minutes, until golden brown.
- Add green onion for garnish.