Crispy Grits Cakes & Charred Tomatoes (North Carolina Style) | Arteflame

Introduction

Imagine the sound of sizzling butter hitting the hot plancha and the aroma of toasted corn drifting through the backyard. There is something profoundly comforting about Southern grits, but transforming them into these North Carolina Grits Cakes takes that comfort to a new level. The contrast between the audibly crispy, golden crust and the luscious, cheesy interior creates a textural masterpiece that feels like a warm hug on a plate.

Why This Recipe Steals the Show

What makes this dish a personal favorite is how it elevates a humble pantry staple into an elegant appetizer or side. Cooking these on the Arteflame grill imparts a subtle smokiness and achieves an edge-to-edge sear that a standard skillet just can't match. It balances rich, savory notes with the bright acidity of charred tomatoes, making it a versatile crowd-pleaser perfect for a rustic outdoor brunch or a sophisticated dinner accompaniment.

Kitchen Wisdom

• Patience is Key: You must let the grits mixture chill completely (at least 2 hours) before slicing. If they are warm, they will fall apart on the grill.
• Trust the Crust: When searing, resist the urge to flip too early. Let a deep golden-brown crust form to act as a structural barrier for the creamy center.

Make It Your Own

For a smokier depth, swap the vegetable oil for bacon grease when searing the cakes. If you need a lighter version, you can substitute the heavy cream with half-and-half, though the texture may be slightly less firm.

Ingredients

For the Grits Cakes

• 1 cup stone-ground white or yellow corn grits (North Carolina style preferred)
• 3 cups water (or chicken stock for added flavor)
• 1 cup heavy cream or whole milk
• 1 tsp salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp unsalted butter
• Flour or cornmeal (for dusting)
• Vegetable oil or butter (for frying on the grill)

For the Charred Tomato Topping

• 1 pint cherry or grape tomatoes
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Fresh basil leaves, chopped
• Salt and pepper to taste

Instructions

Step 1: Cook the Grits Base

1. In a large saucepan on your stove (or in a pot on the center of the Arteflame), bring the water, cream, and salt to a gentle boil.
2. Slowly whisk in the stone-ground grits to prevent lumps. Reduce the heat to low and simmer, stirring frequently, for about 30 to 40 minutes until the grits are thick and tender.
3. Remove from heat and stir in the butter, black pepper, and shredded cheddar cheese until fully melted and combined.

Step 2: Set and Chill

1. Line a square baking dish (8x8 inch) with parchment paper or grease it lightly with butter.
2. Pour the cooked grits into the dish, spreading them out evenly with a spatula.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 to 4 hours (or overnight) until the grits are completely firm and set.

Step 3: Preheat the Arteflame Grill

1. Fire up your Arteflame grill. You want a medium-high heat on the flat cooktop griddle.
2. Ensure the surface is clean and scraped down. Apply a light layer of vegetable oil to season the cooking surface before adding ingredients.

Step 4: Sear the Grits Cakes

1. Remove the set grits from the refrigerator and lift them out of the pan. Cut the block into squares, triangles, or use a round cutter for circles.
2. Lightly dust the outside of each cake with a little flour or cornmeal for extra crunch.
3. Melt a generous amount of butter with a splash of oil on the flat cooktop. Place the grits cakes on the hot surface.
4. Grill for 4-5 minutes per side until a deep golden-brown crust forms. Handle gently when flipping. Move them to the outer edge of the grill to keep warm.

Step 5: Char the Tomatoes

1. While the cakes are keeping warm, toss the cherry tomatoes in olive oil, minced garlic, salt, and pepper.
2. Place the tomatoes directly on the hot flat top grill. Let them blister and char for 3-4 minutes, tossing occasionally until they burst slightly.
3. Remove from heat and toss with fresh basil.

Step 6: Assemble and Serve

1. Place the crispy grits cakes on a serving platter.
2. Spoon the warm, charred tomato mixture generously over the top.
3. Drizzle with balsamic glaze and garnish with extra fresh basil. Serve immediately.

Tips for Success

The secret to perfect grits cakes lies in patience during the cooling process. If you rush the chilling step, the cakes will fall apart when they hit the hot grill; they need to be completely cold and firm to hold their shape against the intense heat of the Arteflame. When grilling, resist the urge to flip them too early. Let that crust develop fully—it acts as a structural barrier that keeps the creamy interior contained.

Regarding the ingredients, always opt for stone-ground grits rather than instant or quick grits. Stone-ground varieties offer a superior texture and a robust corn flavor that stands up well to the rich cheese and char of the grill. Furthermore, using a mix of butter and oil on the griddle prevents the butter from burning while still imparting that rich, savory flavor into the crust of the cakes.

Variations

This recipe is incredibly versatile and serves as a canvas for various flavor profiles. You can easily adapt the grits base or the toppings to suit your palate or the theme of your meal. Here are a few ways to mix it up using your grill:

• Spicy Jalapeño & Jack: Fold diced pickled jalapeños and Pepper Jack cheese into the grits before chilling for a spicy kick.
• Savory Bacon & Scallion: Crumbled cooked bacon and chopped green onions added to the batter provide a smoky, savory depth.
• Mushroom & Thyme: Top the cakes with grilled wild mushrooms and fresh thyme instead of tomatoes for an earthy, autumnal version.
• Sweet & Savory Brunch: Omit the garlic and onion, and serve the plain cakes with maple syrup and grilled peaches.
• Seafood Supreme: Add small pieces of cooked shrimp or crab meat into the grit mixture before setting for a decadent seafood appetizer.

Best Pairings

These North Carolina Grits Cakes are robust enough to stand on their own as a starter, but they truly shine when paired with other Southern classics. The creamy, cheesy interior and crispy exterior make them the perfect starch component for a heavy protein-based meal. The acidity of the tomatoes helps cut through richer meats, creating a balanced dining experience. Consider serving them alongside:

• Grilled Shrimp Skewers: A deconstructed take on classic shrimp and grits.
• Blackened Ribeye Steak: The creamy grits stand in perfectly for mashed potatoes.
• Braised Greens: Collard greens or kale cooked on the grill with ham hocks.
• Poached or Fried Eggs: Place an egg on top for the ultimate brunch dish.
• Pulled Pork: The sweetness of BBQ pork complements the savory corn flavor.

Conclusion

Mastering North Carolina Grits Cakes on the Arteflame grill adds a sophisticated yet rustic recipe to your outdoor cooking repertoire. The combination of the smoky sear from the plancha and the rich, creamy interior of the stone-ground grits creates a texture profile that is hard to beat. It is a dish that celebrates the heritage of Southern cooking while embracing the fun and flavor of open-fire grilling.

Whether you serve them as a sophisticated appetizer topped with vibrant charred tomatoes or as a hearty side to a steak dinner, these cakes are sure to impress your guests. So, grab your bag of stone-ground grits, fire up the grill, and enjoy the process of creating a meal that is as comforting as it is delicious.