1 cup milk
1 cup chicken broth
1/2 tsp. salt
2/3 cup quick grits

  • boil milk and broth and stir in grits and salt
  • reduce heat and cover, cooking 5-7 minutes, stirring occasionally, until thickened

1 1/2 tbsp. butter
3 oz. cheddar, shredded

  • stir into cooked grits until melted and mixed in
  • spread in foil-lined 8x8” dish and let cool, then chill until firm (about 2 hours)

1 tbsp. butter, melted

  • brush baking sheet with butter
  • cut grits into squares, arrange on baking sheet, and brush with butter
  • broil for 6-8 minutes, turning halfway through, until browned and crispy

source: https://www.mamagourmand.com/grit-cakes/

2/15/2023: made these again, reducing the size and slightly increasing the ratio of cheese to grits as part of that. when i made these last time, they were fine but not as cheezy as i had hoped, and the batch size was too large. the updated version is a better size (9 2-3” squares) and nicely cheezy.