Fried Grits Cake

September 22: National Grits for Breakfast Day

Having lived in Oklahoma and now in Texas, we have found grits to be on many restaurants’ breakfast menus. Grits are corn that has been ground into a coarse meal and boiled. They are very popular in the South and Southwest of the United States, having originated from the Native Americans who ate maize-types of porridges. We would eat grits for breakfast instead of oatmeal as a change but they were kind of bland and boring to us. But when fried into cakes, grits are great!!! Serve as a side dish with eggs and bacon or sausage for a Southern-style morning meal on National Grits for Breakfast Day.



  • 4 cups cooked grits (including water)
  • 4 cup Parmesan cheese
  • salt and pepper to taste
  • flour
  • 1 egg, beaten
  • panko (Japanese bread crumbs)
  • oil for frying


Cook grits according to the package instructions, reducing the water by about ½ cup. When done, stir in the cheese. Season with salt and pepper. Line an 8×8-inch square pan with foil, leaving a little overhang for the “handles”. Grease the foil with butter or cooking spray. Pour in the cooked grits and spread evenly. The grits should be no thicker than ½ inch. Cool completely (may be refrigerated) to solidify.

Lift the foil from its handles and place on cutting board. Slice the solidified grits into squares (may use circle or cookie cutters for different shapes). Dredge a piece into flour that has been seasoned with salt and pepper. Then dip into the beaten egg and back into the flour. Press lightly into the panko, shaking off excess.

Fry in hot oil on one side until brown and crispy. Carefully flip to brown and crisp the other side of the grits cake. Drain on paper towels. Serve hot for breakfast.