Creamy grits cooked with milk, sharp cheddar cheese, eggs, and panko breadcrumbs, then fried until crispy, golden, and cheesy.

I have a soft spot for grits. Maybe it’s because they remind me of slow mornings when nobody’s rushing anywhere, or maybe it’s because grits always seem to show up when comfort is needed most. I first made these Crispy Cheesy Grit Cakes on a day when I had leftover grits in the fridge and absolutely zero desire to reheat them into a bowl and call it a meal. You ever open the fridge and just know you need a better plan? Yeah. That was me.

So I stood there, coffee in hand, thinking about how Southern food has this way of turning leftovers into something magical. Fried green tomatoes. Cornbread the next day. Why not grits? Turning them into crispy cheesy grit cakes felt a little rebellious, honestly. And when they hit the pan and started sizzling? That sound alone sold me. The smell, the golden edges, the cheese melting just enough—it reminded me of diner breakfasts, church potlucks, and those meals where nobody measures anything and it still turns out great. That kind of food.

Why you’ll Love these Crispy Cheesy Grit Cakes?

I won’t pretend these Crispy Cheesy Grit Cakes are fancy. They’re not trying to impress anyone. But they do that quiet, sneaky thing where people keep eating them without realizing how many they’ve had. Crispy on the outside, creamy and cheesy on the inside, they land somewhere between comfort food and snack food.

What I love most is how versatile they feel. Breakfast? Absolutely. Dinner side? Yep. Appetizer you eat standing at the counter because you “just need to taste one”? Guilty. They’re hearty but not heavy, indulgent but not ridiculous. And honestly, I’m never 100% sure if I like them best plain, dipped, or topped with something saucy—which feels like a good problem to have.

Ingredient Notes

Nothing on this list is complicated, but every ingredient earns its spot in these crispy cheesy grit cakes.

• Milk + Water – This combo gives you rich grits without crossing into too much. All milk can feel heavy; all water feels flat. This is the sweet spot.
• Instant Grits – I know stone-ground has its place, but instant grits work beautifully here and make life easier. No shame.
• Salt & Pepper – Grits need seasoning like plants need sunlight. Don’t underdo it.
• Sharp Cheddar Cheese – Sharp matters. Mild cheese tends to disappear once fried, and that’s just sad.
• Eggs – They help everything hold together, especially once things get crispy.
• Panko Breadcrumbs – These are the secret to that light, crunchy coating. Regular breadcrumbs just don’t compare.
• Creole Seasoning – A little Southern attitude without overpowering the grits.
• Oil – Shallow frying is enough. No deep fryer drama required.

How to Make Crispy Cheesy Grit Cakes?

1. Start by heating the milk, water, and salt until it’s gently simmering—not aggressively boiling like it’s mad at you. Stir in the grits, cover, and let them thicken. This part happens quickly, so stay nearby. Once the grits are thick and creamy, stir in the cheese and pepper. It’ll look glossy and rich, and honestly, that’s your cue that things are going well.
2. Then comes the part nobody loves but everybody needs: chilling. Spread the grits into a dish and let them set in the fridge. Fully. I’ve rushed this before and regretted it. Warm grits don’t like being cut or fried—they get dramatic. Once chilled, cutting them into rounds is oddly satisfying, like the recipe finally cooperates.
3. Dip each cake into the egg mixture, then the breadcrumbs, and yes—do it twice. It feels extra, but that double coating is what gives these crispy cheesy grit cakes their crunch. Fry them gently until both sides are golden brown. Transfer to paper towels and try not to eat one immediately. I say try because I rarely succeed.

Storage Options

Crispy Cheesy Grit Cakes are at their best fresh, no argument there. But if you have leftovers, they’ll keep in the fridge for up to three days. Reheat them in a skillet or air fryer to bring back the crisp edges. The microwave works, technically, but you’ll lose that crunch—and that’s kind of the whole point, right? You can also freeze the cut, un-fried grit cakes and bread them straight from frozen later. Future-you will appreciate this.

Variations & Substitutions

These crispy cheesy grit cakes are flexible. They don’t mind being messed with.

• Swap sharp cheddar for pepper jack, smoked gouda, or even a cheese blend.
• Add chopped green onions or cooked bacon to the grits for extra flavor.
• Use Cajun seasoning if Creole isn’t in the pantry.
• Bake or air-fry them when frying feels like too much effort that day.
• Cut them smaller and serve as party bites—they vanish fast.

Ever tweak a recipe and then forget how you used to make it? This could be one of those.

What to Serve With Crispy Cheesy Grit Cakes?

These grit cakes are friendly. They go with eggs and hot sauce at breakfast, shrimp or fried chicken at dinner, or a simple salad when you want balance but not sacrifice. They’re also fantastic with dips—remoulade, ranch, spicy mayo, even honey if you’re feeling bold. There’s no wrong answer here, just preferences.

FAQ

Can I make Crispy Cheesy Grit Cakes ahead of time?
Yes. Chill the grits up to a day ahead, then bread and fry when you’re ready.

Why are my grit cakes falling apart?
Usually they weren’t chilled long enough. Fully set grits make all the difference.

Can I bake them instead of frying?
You can, but they won’t be quite as crispy. Still good—just different.

If you try these Crispy Cheesy Grit Cakes, I hope they bring a little comfort and crunch into your kitchen. Let me know how you serve them—or if you eat one straight from the pan while standing at the counter. No judgment here. What would you pair them with?

Crispy Cheesy Grit Cakes

Crispy Cheesy Grit Cakes made with creamy milk-based grits, sharp cheddar cheese, and a seasoned panko coating, pan-fried until golden and crisp on the outside with a soft, cheesy center.

Print Pin Rate

Course: Appetizer, Breakfast, Side Dish

Cuisine: Southern American

Keyword: Crispy Cheesy Grit Cakes

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chill Time: 3 hours hours

Servings: 6 Cakes

Ingredients

• 2 cups milk
• 2 cups water
• ¼ teaspoon salt
• 1 cup instant grits
• ½ teaspoon ground black pepper
• ½ cup shredded sharp cheddar cheese
• 3 large eggs
• 2 tablespoons milk for egg mixture
• 2 cups panko breadcrumbs
• 1 tablespoon Creole seasoning
• Neutral cooking oil vegetable or canola, sufficient for approximately ½ inch depth in skillet

Instructions

• In a large saucepan set over medium-high heat, combine the milk, water, and salt. Heat until the mixture begins to simmer.
• Reduce the heat to medium-low and gradually stir in the instant grits. Cover the saucepan and cook for approximately 5 minutes, stirring occasionally, until the grits have thickened.
• Remove the saucepan from heat. Stir in the shredded cheddar cheese and ground black pepper until fully incorporated and smooth.
• Evenly spread the prepared grits mixture into a lightly greased baking dish. Refrigerate for 3 hours, or until the mixture is fully set and firm.
• When ready to cook, heat the oil in a large skillet over medium heat until shimmering.
• In a shallow dish, whisk together the eggs and 2 tablespoons of milk. In a separate shallow dish, combine the panko breadcrumbs and Creole seasoning.
• Using a round cutter, cut the chilled grits into evenly sized cakes.
• Dip each grit cake into the egg mixture, then coat thoroughly with the breadcrumb mixture. Repeat the process by dipping again into the egg mixture and breadcrumbs to create a double coating.
• Carefully place the coated grit cakes into the heated oil. Cook for 2–3 minutes per side, turning gently, until each side is golden brown and crisp.
• Transfer the cooked grit cakes to a paper towel–lined plate to drain briefly before serving.

Notes

To prepare this recipe gluten free, substitute the panko breadcrumbs with certified gluten-free panko or gluten-free breadcrumbs. Confirm that the Creole seasoning and instant grits are labeled gluten free, as some brands may contain additives or be subject to cross-contamination.