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Crisp Soft Grits


2 cups yellow grits- NOT INSTANT
3 cups milk
3 cups heavy cream
2 TBS kosher salt
1 TBS white pepper
1 tsp sugar
Parchment paper
Vegetable oil cooking spray
4 eggs slightly beaten
2 cups unbleached seasoned all-purpose flour
2 cups seasoned bread crumbs
2 cups vegetable oil


Cook grits as directed on package, using milk and cream not water

Season grits with salt, sugar, white pepper and taste to make sure you have enough.

Line a baking sheet with parchment paper; coat paper with cooking spray.

Pour grits onto sheet pan; smooth into an even layer. Grits should be about 1 inch thick.

Cover and refrigerate until very firm, at least 2 1/2 hours or overnight.

Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes. Bread the cakes by placing in flour, then egg, then bread crumbs. In a heavy bottom pan heat the oil to 350 degrees.

Cook the cakes until golden brown on all sides, but being careful not to overcook. Work in batches as necessary.

Just prior to serving, transfer grits cakes to a baking sheet; bake at 300 degrees until warm through, about 6 minutes.