Southern Grit Cake Recipe

Cook grits

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Slowly whisk in 1.5 cups stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 25–30 minutes (follow package times if different).

Finish and set

Remove from heat and stir in 3 tbs unsalted butter, 1 cup grated sharp cheddar, 2 oz cream cheese, 1 tsp salt, and 1/2 tsp black pepper until fully incorporated. Stir in 2 beaten eggs quickly to enrich and help set. Taste and adjust seasoning. Spread the hot grits into a lightly oiled 8-inch square or round baking dish to about 1-inch thickness. Smooth surface, cover, and chill in refrigerator at least 2 hours (or until firm) — or 30 minutes in freezer for speed.

Cut and dredge

When firm, turn grits out onto a cutting board and cut into 6 equal rounds or squares. Mix 1/2 cup flour with 1/4 cup cornmeal and a pinch of salt and pepper. Lightly dust each grit cake in the flour-cornmeal mixture to help crisp in the pan.

Pan-fry grit cakes

Heat 2 tablespoons oil (vegetable or canola) in a heavy skillet over medium heat. Fry grit cakes 2–3 minutes per side until golden brown and crisp. Transfer to a warm oven (200°F / 95°C) to keep warm while finishing crawfish and sauce.

Marinate crawfish

Pat 12 oz peeled crawfish tails dry. Combine 1/2 cup buttermilk with 1 tsp hot sauce in a bowl and add the crawfish. Let sit 10–15 minutes (this tenderizes and seasons).

Prepare dredge

In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp cayenne, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Strain excess buttermilk from crawfish and toss each piece in the seasoned flour mixture to coat lightly; shake off excess.

Fry crawfish

Heat 2 cups vegetable oil in a heavy skillet or small Dutch oven to 350°F (175°C). Fry crawfish in batches (do not crowd) 1–2 minutes until golden and just cooked through. Remove with a slotted spoon to a paper towel–lined tray and season immediately with a light sprinkle of salt. Keep warm.

Whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust acid or salt. Refrigerate until ready to use.

Combine 1/4 cup hot sauce, 1 tsp brown sugar, 1 tsp apple cider vinegar, 1/4 tsp smoked paprika, and 1 tsp melted butter in a small bowl. Whisk until sugar dissolves and sauce is glossy. Warm in a small saucepan over low heat for 1–2 minutes if desired, or use at room temperature.

Place one crisp grit cake on each serving plate. Spoon or nest 3–4 fried crawfish tails on top of each cake (adjust to distribute 12 oz across servings). Drizzle a tablespoon of aioli across the crawfish and finish with a light drizzle of house hot sauce (to taste).

Garnish with sliced chives, a small handful of microgreens or chopped parsley, and serve with a lemon wedge on the side. Serve immediately while crawfish and grit cakes are hot and crisp.