Recipe courtesy of Carrie Crowell and Rosanne Cash

Carrie's Grit Cakes with Rosanne's Gravy

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 servings
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Carrie's Grit Cakes:

1 cup water

1 cup whole milk

1 cup grits

1 teaspoon salt

Vegetable oil, for frying

Rosanne's Gravy:

Pork drippings and pan juices

3 tablespoons all-purpose flour

1 cup whole milk

1/2 cup chicken stock


  1. For Carrie's grit cakes: In a saucepan, bring the milk and 1 cup water to a boil. Stir in the grits, then add the salt. Whisk consistently for 5 minutes.
  2. Pour onto a wax paper lined cookie sheet. Let cool and become coagulated. Use a round cookie cutter to shape cakes. Heat vegetable oil in skillet and fry the cakes on both sides until brown.
  3. For Rosanne's gravy: In a saucepan, heat the drippings, add the flour and whisk. Add the milk and chicken stock and whisk consistently until smooth and thick.
  4. Serve the grits warm with the white gravy.

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