Fried Grit Cakes

Fried Grit Cakes are a delicious way to serve up cheesy grits and are delicious covered in marinara sauce and a little Parmesan cheese.

Do you know who Thomas Keller is? No? Ever heard of The French Laundry in Napa Valley? Rings a bell, right?
Let me give you a super quick run down. Thomas Keller is the chef at The French Laundry in Napa Valley, Per Se in New York and, most recently, Ad Hoc in Yountville, CA.  He is widely acclaimed and revered as one of the best chefs in the world. And I am guessing that I will never be able to afford to eat at one of his establishments.
Dang.
Anyway, he has recently published a new cookbook called Ad Hoc at Home . A cookbook I recently purchased for my dear husbands birthday. It’s chopped full of family style recipes that concentrate on using simple, quality ingredients to produce a fabulously delicious meal. I am in love with it.
Now, don’t get me wrong, there are some ingredients in this book that would probably cost me the majority of my grocery budget ( for example, I will probably never purchase a Prime Rib roast) ), but most of the recipes use ingredients that are relatively inexpensive, easy to find ( or grow yourself), or can be substituted for a less expensive alternative. It’s a great cookbook.
What it isn’t is cheap. The book in bookstores is $50. $35 on Amazon. But I feel that this is a really good investment for my kitchen. Much like a good cast iron skillet, or a set of quality knives, Ad Hoc at Home will be used in my kitchen for many years to come.
So, anyway, this recipe for fried grit cakes was one that I particularly enjoyed. I combined a couple of recipes from the cookbook in order to make more than one meal from a pot of grits, but the recipes are essentially the same. And it’s delicious.

Fried Grit Cakes
2 1/2 c. stone ground grits
6 cups chicken stock
2 T minced garlic
2 c. heavy cream
12 T butter ( 1 1/2 sticks) cut into 1/2″ pieces
1/3 c. grated Parmesan
salt and pepper
canola oil for cooking
1/2 c. AP flour
2 eggs beaten
2 cups fresh breadcrumbs
1 T dried basil
Marinara sauce to serve

Bring chicken stock and garlic to a boil in a large pot.

Gradually stir in grits.

Cook and stir for about 5 minutes or until the grits have absorbed the stock and begin to pull away from the pan when you stir.

Add in butter and stir until well incorporated

Stir in cream

and Parmesan

Eat some for dinner…and then pour the rest into a greased 9×13 baking dish

Cover with plastic wrap and weight down with something heavy, like another baking dish.

Refrigerate for 4 hours or overnight. Then turn out onto a cutting board and slice into 16 equal pieces.

Place flour in a shallow bowl and season with salt and pepper. Beat eggs with a little water in another bowl. Mix breadcrumbs with dried basil in another shallow dish. Heat oil  in a large heavy skillet over medium high heat.

Coat each grit cake in flour, then egg, then breadcrumb mixture and then place gently in hot oil.

Fry until golden brown on each side and drain on paper towels.

Pour a little marinara over grit cakes and top with a little more Parmesan. And devour.

fried grit cakes
Grit Cakes from EatinontheCheap.com
5 from 1 vote
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Fried Grit Cakes

Fried Grit Cakes are sinfully delicious and a wonderful side dish.

Course dinner
Cuisine italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 325 kcal

Ingredients

  • 2 1/2 c . stone ground grits
  • 6 cups chicken stock
  • 2 T minced garlic
  • 2 c . heavy cream
  • 12 T butter cut into 1/2" pieces 1 1/2 sticks
  • 1/3 c . grated Parmesan
  • salt and pepper
  • canola oil for cooking
  • 1/2 c . AP flour
  • 2 eggs beaten
  • 2 cups fresh breadcrumbs
  • 1 T dried basil
  • Marinara sauce to serve

Instructions

  1. Bring chicken stock and garlic to a boil in a large pot.
  2. Gradually stir in grits.
  3. Cook and stir for about 5 minutes or until the grits have absorbed the stock and begin to pull away from the pan when you stir.
  4. Add in butter and stir until well incorporated
  5. Stir in cream
  6. and Parmesan
  7. Eat some for dinner...and then pour the rest into a greased 9x13 baking dish
  8. Cover with plastic wrap and weight down with something heavy, like another baking dish.
  9. Refrigerate for 4 hours or overnight. Then turn out onto a cutting board and slice into 16 equal pieces.
  10. Place flour in a shallow bowl and season with salt and pepper. Beat eggs with a little water in another bowl. Mix breadcrumbs with dried basil in another shallow dish. Heat oil in a large heavy skillet over medium high heat.
  11. Coat each grit cake in flour, then egg, then breadcrumb mixture and then place gently in hot oil.
  12. Fry until golden brown on each side and drain on paper towels.
  13. Pour a little marinara over grit cakes and top with a little more Parmesan. And devour.

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 15 Comments
  1. Oh, my mouth is watering. I miss grits (my kids hate em), but how could they turn their noses up if they are fried?!

  2. You know, when I went to the store I was looking for polenta and couldn't find any! I settled on grits instead. I could have made the grits without all the extra stuff, but I think I would lose a lot of flavor and creaminess. If you can find polenta ( which you probably can in Memphis. I'm sure Fino's on Madison has some), use it! I bet the texture would be great!

  3. can you believe I've never had grits???? I'm guessing this would be polenta-ish? I think I'm going to have to try this!!

  4. Never? You definately have to try this then. Grits and polenta are the same thing except grits are …well…grittier. Let me know how you like it!

  5. […] To make this recipe, you could easily use your favorite cheese grits and fry them as you would any other Southern dish (flour, eggs, breadcrumbs, salt). This particular recipe came from Thomas Keller’s (of The French Laundry) Ad Hoc at Home. In an effort to not break any publishing rules, I simply forward you to the book. BUT, if you must have something on hand now – you can view a version of the recipe at Eatin’ on the Cheap. […]

  6. Was looking for a recipe for fried grits and came across this. It’s not what I remember, but it is definitely worth a try. My dad used to make fried grits by putting them in a loaf pan to solidify. He would then slice it, fry it and pour syrup over it. Yummy. My dad has passed away and I can’t help thinking about him and those grits.

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