How to use Leftover Grits to make Oil-Free Polenta Cakes

Published on July 20, 2016 by Jill McKeever

If you don't know how to make grits, I have a video, "How to Make Grits in the Instant Pot" at the end of this post.  This post instructs what to do AFTER you've made the grits.

While your fresh creamy grits are still warm, pour them into square or rectangular dish lined with parchment paper, spread evenly.  Refrigerate until solid or overnight.

Heat oven to 400ºF degrees.

Using the parchment paper, lift the cold, solid grits from the dish. Cut into square or rounds, whichever one suits your fancy.  Transfer the cakes to a nonstick baking pan; re-use the parchment paper if you would like to insure nonsticking.

Bake 20 minutes until firmed and browned on the bottoms. Remove from heat. Allow to cool a couple of minutes before removing from pan.

Serve topped with a zesty zucchini salad, marinara sauce, tapenade, or whatever you feel like having on top. ;D  They're also great eaten cold with a big salad and eaten straight up on their own. Trust.

Got an Instant Pot?
Click on the bowl of grits to watch how I make thick, creamy grits in the Instant Pot.


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