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+ servings

Mascarpone Grit Cakes

Rich, creamy grits are pan-fired until golden. Crispy on the outside and smooth and creamy on the inside.
Course Appetizer
Cuisine Southern
Servings 12 grit cakes
Author Christin Mahrlig


  • 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.