Grits Cakes

Total Time:
4 hr 10 min
10 min
4 hr
  • 2 1/2 cups milk
  • 1/2 teaspoon minced garlic
  • 1/2 cup plus 2 tablespoons stone-ground white grits cornmeal
  • 1/2 cup finely diced country ham
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 2 tablespoons chopped fresh chives
  • Salt and freshly ground black pepper
  • Pinch cayenne pepper
  • Olive oil and butter, for sauteing
  • Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.

  • Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.

  • Unmold the grits mixture and slice or cut into the desired shapes.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Carrie's Grit Cakes with Rosanne's Gravy