Grilled Herb Grit Cakes

Prepare the grits one day ahead; cover and refrigerate. Slice and grill the squares right before the party.

Yield: 8 servings (serving size: 1 grit cake)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 25%
  • Fat: 2.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2g
  • Carbohydrate: 12g
  • Fiber: 0.3g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 155mg
  • Calcium: 22mg


  • 2 1/4 cups water
  • 1 tablespoon butter
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 3/4 cup uncooked coarse-ground yellow grits
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh parsley
  • Cooking spray
  • 8 teaspoons grated fresh Parmesan cheese


  1. Combine the first 4 ingredients in a medium saucepan; bring to a boil. Gradually add grits, stirring constantly with a whisk. Reduce heat, and simmer 10 minutes or until thick, stirring occasionally. Stir in basil, thyme, and parsley. Pour grits into an 8-inch square baking dish coated with cooking spray. Press plastic wrap onto surface of grits; chill for 2 hours or until firm.
  2. Prepare grill.
  3. Cut grits into 8 (2 x 4-inch) portions. Grill grit cakes for 6 minutes. Carefully turn grit cakes over, and sprinkle each cake with 1 teaspoon cheese. Grill for 6 minutes or until lightly browned and heated through.
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