Grit cakes are like an American version of polenta. They are great right off the grill - crispy on the outside and soft on the inside.

Simply follow the recipe for Creamy Grits and pour them into a buttered Pyrex casserole. Refrigerate until firm. Invert onto a cutting board. Cut into squares, rectangles or perhaps circles if you have a biscuit cutter. Char on the grill after spraying them with non-stick cooking spray. About 10 minutes on each side should be enough time to achieve great grill marks.

Make Grit Chips from your grit cakes.