| Recipes |

Kiss My Grits Cakes

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Grits are a breakfast staple, but one of my friends refuses to cook them, saying "It's too much of a pain in the ass to cook grits for one." She's right. Although simple to cook in theory, the amount of standing, stirring and cleaning is a bit much if you're going to cook only one serving and don't want leftovers. Fret not, people. Use the leftovers to make grits cakes and mix things up a bit during your next breakfast or dinner.

Making grits cakes is pretty straightforward. Cook grits as usual. (If your usual involves instant grits and a microwave, please get really close to the monitor so I can punch you in the face.) Complete serving the breakfast course, and then return the grits to low heat. Cook out as much as liquid as possible, without burning the damn things, so that the grits are easier to mold.

Mold the grits by pouring them into a glass or other cylindrical container that has a smooth interior. (Sorry, but your too-cute glasses from OverPrice.com won't work well since they've got a divot in the bottom and/or sides). In fact, if you are using a pint glass, you may want to include a skewer or butter knife on the side so that you can easily remove the grits tower from the container. #ProTip: use a baking pan for uniform thickness to up the ante on your presentation. Let the container cool on the counter so excess moisture can evaporate. Refrigerate the grits for at least an hour before you plan to serve.

Create the actual cakes by cutting the molded grits. If you used a cylinder mold, remove the grits and slice to the desired thickness. Use a cookie cutter if you formed your grits with a baking pan. Voila! Grits cakes.

Heat and sear the cakes on a griddle prior to serving.

You're probably thinking, "Great. Now what?" Why not whip up some turkey necks to serve over grits cakes?

If that sort of thing is not your bag, baby, then use the cakes for a slightly different approach to breakfast. What about subbing the cakes for muffins on eggs Benedict? Too complex? A simple approach is to add seasoned, scrambled eggs to the pan as you're searing the cakes. The grits will add an interesting texture to your omelet if prepared carefully, or you can choose to serve them as independent egg/grits concoctions.

How do you like your grits? Drop me a line in the comments so that I can try it.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.