Grit Cakes with Hot Pepper Jelly

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Quick Facts:

A great side dish for brunch


1 recipe of grits, see below
1 Tbsp butter
1 cup flour
Grapeseed oil or duck fat
6 oz country ham, cut into pieces
1 jar of hot pepper jelly for service
4 green onions, green part only chopped


4 cups of water
1 cup stone ground grits
1 cup or so of milk
Salt and pepper, to taste
4 Tbsp butter
milk, as needed


1. Heat jam in a small saucepan on low heat until warmed through.
2. Cook grits according to recipe below. Butter a 9x13 casserole and add grits. Cool to room temperature and cover and chill overnight or up to 3 days. Preheat oven to 300 degrees. Cut grits into squares (or any shape. Add 1 inch of oil/fat to skillet and heat fat over medium heat until it bubbles vigorously when the handle of a wooden spoon is inserted. Dip grit cakes into flour. Brush off the excess. Cook in hot oil until nicely browned on the first side (about 10 minutes) and turn over and cook for about 5 minutes on the second side. Place into a oven safe pan lined with a rack. Sprinkle with salt. Keep warm in the oven until remaining cakes are cooked.
3. Heat a little of the fat in a skillet. Sauté the country ham until crispy.
4. Serve immediately with jam drizzled on top.


1. Bring the water to a gentle boil in a medium saucepan. Slowly stir in the grits whisking constantly. Add a pinch of salt.
2. Reduce heat to a simmer and continue cooking, whisking frequently, for about 45 minutes, or until the grits are thick and tender. The longer you cook them the creamier they will get. You will need to add liquid as grits thicken. Add milk as additional liquid as needed.
3. Stir in salt, pepper and butter.

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