North Carolina Grits Cakes with Charred Tomatoes

Introduction

Crispy on the outside, creamy on the inside, these North Carolina-style Grits Cakes topped with smoky charred tomatoes are grilled to perfection on the Arteflame grill. This dish brings together Southern comfort and bold fire-grilled flavor with a beautiful sear thanks to the Arteflame’s unique high-temperature grill and flat top cooktop zones.

Ingredients

• 2 cups cooked grits, cooled and firm (use stone-ground grits)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp butter
• 1 tbsp chopped fresh chives (optional)
• 12 cherry tomatoes (or grape tomatoes)
• 1 tbsp butter (for grilling tomatoes)
• Salt and pepper, to taste
• Vegetable oil (for lighting grill)
• Firewood (oak or fruitwood recommended)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill.
2. Pour vegetable oil on each napkin to lightly soak them.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the fire to burn down to hot embers and the cooktop to reach grilling temperature.

Step 2: Prepare the Grits Cakes

1. In a mixing bowl, combine cooled grits, cheddar, Parmesan, garlic powder, salt, and pepper.
2. Form into small patties, about 3 inches wide and 1/2 inch thick.
3. Place patties on a tray and chill for 15 minutes to firm them up.

Step 3: Grill the Grits Cakes

1. Melt 1 tbsp butter on the flat griddle near the center where it’s hotter.
2. Place the grits cakes on the buttered surface and grill until golden and crispy—about 4-5 minutes per side.
3. Move the cakes toward the outer edge if they are browning too quickly, taking advantage of the Arteflame’s heat zones.

Step 4: Char the Tomatoes

1. While the grits cakes are grilling, toss tomatoes with a little melted butter, salt, and pepper.
2. Place them on the flat cooktop near the hotter center zone.
3. Let them blister and char slightly, turning occasionally, for about 5-7 minutes until softened and smoky.

Step 5: Plate and Finish

1. Top each crispy grits cake with a few charred tomatoes.
2. Garnish with chopped fresh chives (optional).
3. Serve hot and enjoy immediately.

Tips

• Cook grits the day before and chill overnight for best texture when forming cakes.
• Use a burger press or ring mold to shape perfect cakes.
• If tomatoes roll, use a small cooling rack or grill basket directly on the flat cooktop.
• Always grill with butter on the Arteflame cooktop for ultimate flavor.
• Level up by adding a slice of grilled bacon or seared shrimp on top.

Variations

1. Spicy Jalapeño Grits Cakes: Add diced jalapeños and pepper jack cheese to the grits.
2. Herb & Lemon Grits Cakes: Mix in fresh thyme, parsley and a squeeze of lemon juice into the grits base.
3. Tomato-Basil Topping: Toss charred tomatoes with chopped fresh basil and a drizzle of balsamic glaze after grilling.
4. Southern BBQ Grits Cakes: Top with pulled pork and drizzle with Carolina-style vinegar BBQ sauce.
5. Shrimp & Grits Grill Style: Top with grilled shrimp tossed in Cajun seasoning and charred tomatoes.

Best Pairings

• Chilled glass of North Carolina white wine (Viognier or Chardonnay)
• Grilled collard greens with garlic and red pepper flakes
• Light summer salad with arugula, pecans, and honey vinaigrette
• Sweet tea or a citrusy IPA

Conclusion

The Arteflame grill takes this North Carolina favorite to the next level by adding irresistible smokiness and crispy texture without ever burning the food. The perfectly even surface sears your grits cakes golden while the open flame chars the tomatoes beautifully—no pots, pans, or oven needed.