Leftover grits. Bacon grease or butter. Heat your fat of choice over medium-high heat, and mold your grits into 1/3-cup sized mounds. Once the fat is hot, gently press the mounds into the pan ...

To make grit cakes, place your leftover grits in a rectangular container and stick them in the refrigerator. Then, when you ...

Boiled and then baked, grit cakes are perfect at any meal. For extra decadence and elegance, the cakes are loaded with two cheeses and a host of truffle flavor.

Perfectly cooked and seasoned cheese grits are chilled, cut, dredged, and fried to make easy, delicious grit cakes. Enjoy this recipe with breakfast or dinner!

She would always slice them into little grit cakes and fry them in her cast-iron skillet on both sides and serve them with gravy, chili, or her slow-simmered smothered chicken. Just this past Sunday ...

But there is no scenario that calls for a single grit. Grits are served in stunning heaps. It takes grit to conquer a bowlful of grits. They’re meant to go big, or go in the leftover bin ...

In a medium saucepan over medium-low heat, warm 2 tablespoons of the oil until shimmering. Slowly whisk in the millet flour. Cook, whisking constantly, for about 15 minutes.

Perfectly cooked and seasoned cheese grits are chilled, cut, dredged, and fried to make easy, delicious grit cakes. Enjoy this recipe with breakfast or dinner!

Grit is grainy and annoying, as in: What’s that grit on the countertop? It’s grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl’s got grit… ...