Grits Cakes

Use 1 teaspoon of the unsalted butter to thoroughly coat the bottom and ½-inch up the sides of the 8x8 inch clear glass baking dish. Set the prepared dish near the stovetop so it is ready to hold cooked grits. A thin, even butter coating prevents set grits from sticking to the dish as they chill.

Combine the 2 cups water, 2 cups whole milk, and 1 teaspoon kosher salt in the 3-quart stainless steel saucepan over medium heat. Bring to a gentle, rolling simmer (do not boil rapidly, as this will scald the milk), then slowly stream in the 1 cup stone-ground grits, stirring constantly with the silicone spatula to prevent lumps from forming. Reduce heat to low, cover, and cook for 20-25 minutes, stirring every 5 minutes, until grits are thick, tender, and have no gritty bite when tasted.

Remove the saucepan from heat. Stir in the remaining unsalted butter, shredded sharp cheddar, garlic powder, and black pepper, stirring until the butter and cheese are fully melted and evenly distributed. Let the grits cool for 5 minutes (to prevent curdling), then slowly pour in the lightly beaten eggs while stirring constantly, until fully incorporated. The finished grits mixture will be smooth, thick, and glossy.

Immediately pour the hot cheesy grits mixture into the pre-buttered 8x8 inch glass baking dish. Use the silicone spatula to spread the grits into a perfectly even, smooth layer across the dish. Let the dish cool to room temperature for 20 minutes, then cover tightly with plastic wrap and refrigerate for a minimum of 2 hours (or up to 3 days, covered) until the grits are completely firm, with no visible jiggle when the dish is gently shaken.

Invert the chilled grits block out of the baking dish directly onto the honey oak cutting board. Use the 8-inch serrated knife to cut the block into 8 equal square pieces, each approximately 2x2 inches. Wipe the knife blade with a damp paper towel between cuts to ensure clean, even edges that do not crumble during frying.

Place the 12-inch matte black carbon steel skillet on the front right stovetop burner over medium heat. Add 2 tablespoons of neutral cooking oil, and heat until the oil shimmers across the pan surface and a single tiny grit crumb dropped into the oil sizzles immediately (target temperature: 350°F / 175°C). Do not let the oil smoke, as this will burn the outside of the cakes before the interior warms through.

Carefully place 4 of the grits cake squares into the hot skillet, leaving 1 inch of space between each cake to avoid steaming. Cook for 3-4 minutes on the first side, until the bottom is deep golden brown and crispy. Use the slotted turner to flip each cake, then cook for an additional 3-4 minutes on the second side, until equally crisp and golden. Transfer cooked cakes to the paper towel-lined matte white platter to drain excess oil, then repeat with the remaining 4 cakes, adding 1 teaspoon more oil if the pan appears dry between batches.

While the grits cakes are still warm, sprinkle the tops lightly with flaky sea salt. Arrange 2 cakes per serving on the matte off-white ceramic dinner plate, garnish with a small sprig of fresh thyme, and serve immediately while the exterior is shatteringly crisp and the interior is warm, creamy, and cheesy.