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Mascarpone Grit Cakes

Mascarpone Grit Cakes


These Mascarpone Grit Cakes are super sinful. Rich, creamy grits made with mascarpone cheese are chilled and cut into squares and then fried until golden. They get crispy on the outside and stay smooth and creamy on the inside.

There is no better way to eat leftover grits.

Mascarpone Grit Cakes


Mascarpone Grits Cakes are delicious served as a side or you could saute some shrimp and andouille sausage to spoon on top. Leftover pulled pork is delicious on them as well.

If you’ve never tried mascarpone cheese in your grits, you must. It is so heavenly. So much creamier and richer than adding cream cheese.

Mascarpone Grit Cakes

The great thing about this Mascarpone Grit Cakes recipe is you can make a double batch of grits, eat half of them fresh, and refrigerate the second half to be made into grit cakes the next day. It literally just takes a few minutes to fry them up.

Now, if you wanted to, you could cut the grits into circles with a biscuit cutter, but I just cut them into squares so there’s no waste.

Mascarpone Grit Cakes

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Mascarpone Grit Cakes

Mascarpone Grit Cakes

Rich, creamy grits are pan-fired until golden. Crispy on the outside and smooth and creamy on the inside.
SERVINGS: 12 grit cakes


  • 1 (14-ounce) can chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1 cup quick grits
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup mascarpone cheese
  • 2 green onions, sliced
  • 1/4 teaspoon white pepper
  • 1/2 cup flour
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil


  • In a medium saucepan bring chicken broth and milk to a boil. Add salt and slowly whisk in grits.
  • Cook for 5 minutes or until thickened, whisking frequently.
  • Stir in butter until melted.
  • Stir in Parmesan cheese and mascarpone cheese and then green onions and white pepper.
  • Pour into a greased 12X8-inch casserole dish. (Or you can use a 9X9-inch pan but they will be a little thicker.)
  • Place in refrigerator or at least one hour or overnight.
  • Cut grits into 12 squares. Dust both sides with flour.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a large pan over medium-high heat. Add half the grit cakes and cook until golden on both sides.
  • Repeat with remaining butter, oil, and grit cakes.
Author: Christin Mahrlig
Course: Appetizer
Cuisine: Southern

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Slow Cooker Grits

Crock Pot Grits

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7 thoughts on “Mascarpone Grit Cakes”

  1. Thao @ In Good Flavor

    I think I just found a new obsession! I love the crunchy and creaminess of these grit cakes. They look incredible!

  2. Mary // chattavore

    Yum, Christin! These sound amazing. I’ve made grit cakes in the past but I had a major mishap a couple of weeks ago while making shrimp & grits for my husband’s birthday. I’m going to try your recipe…and share it on Facebook! Thanks!

  3. Ashley | The Recipe Rebel

    Those crispy, golden bits are calling my name. Wow these look incredible Christin!

  4. Ashley@CookNourishBliss

    I have never had grits like this before but I’m thinking I need to try them this way soon!

  5. Gayle @ Pumpkin 'N Spice

    This is such a clever idea, Christin! I like grits, but I think I would like them in cake form. Sounds delicious with the mascarpone!

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