Panko-Crusted Grits Patties

Panko-Crusted Grits Patties Recipe
Photo: Tina Cornett; Styling: Lindsey Ellis Beatty

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 50 Minutes
Other: 2 Hours, 15 Minutes


2 cups uncooked stone-ground grits
2 teaspoons salt
1 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 1/2 cups Japanese breadcrumbs (panko)
1/4 to 1/2 tsp. ground red pepper (optional)
Vegetable cooking spray


1. Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.

2. Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.

3. Preheat oven to 425°. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.

4. Whisk together egg and 2 Tbsp. water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.

5. Bake at 425° for 25 minutes or until lightly browned.

Susan McEwen McIntosh,

Glorious Grits: Fresh, Flavorful Recipes for Grits, Cornmeal & Polenta,

Southern Living

September 2009
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