The ultimate way to use up leftover grits.

I’ve never met a bowl of grits that didn’t capture my heart instantly. Whether they’re buttered, cheesy, paired with shrimp, or topped with a runny egg yolk, a smooth bowl of boiled corn mush is, for me, the ideal breakfast. I usually make a large batch, and then enjoy the leftovers with a splash of milk or a dollop of butter throughout the week. But sometimes, I end up with a bit too little for a full bowl. Thankfully, that’s no longer a problem, because even the small amount left is just enough to make grit cakes.

I honestly forgot about grit cakes until my stepmother reminded me of them last week. I was talking to her and my father about some fancy grits I had tried, and how I was excited to eat nothing but grits every morning from now on. That’s when Annette interrupted me with, 'But have you ever fried them in bacon grease?' I had, but it had been a while. (As for the 'fancy' grits, I have to admit they didn’t seem much better than the regular, inexpensive ones—but maybe my taste buds, much like my upbringing, are unrefined.)

Last night, while cleaning out my fridge and playing my own solo version of Chopped, I found that leftover, awkward amount of grits. So, I shaped them into two little patties (cold grits are great for molding). Lacking bacon grease, I fried them in butter instead, which turned out beautifully. I paired my grit cakes with an egg (my last one!) and was satisfied. Here’s what you’ll need to make your own grit cakes:

• Leftover grits

• Bacon grease or butter

Heat your chosen fat over medium-high heat, and form your grits into 1/3-cup sized mounds. Once the fat is sizzling, carefully place the mounds in the pan, pressing them gently. Let them cook undisturbed until a golden crust forms. (Flipping too early will cause the grit cakes to crumble.) When the edges are a rich golden brown and the cake slides smoothly in the pan, flip it and cook the other side until browned. Transfer to a plate, top with cheese, green onions, or a drizzle of hot sauce, and enjoy. Make these whenever you’re left with just a bit of grits.