Greener BeeGreen LivingBaked Grit Cakes with Tomatoes and Sauteed Mushrooms

Savory Baked Grit Cakes with plenty of tomato topped with sauteed button mushrooms. Brunch is served!

Baked Grit Cakes are one of my family’s favorite brunch recipes, and I love how easy they are to make! If you know you’re going to make grit cakes for breakfast or brunch, you can prepare the grits the night before, so all you have to do day-of is form the cakes, bake and saute up your Mushroom Topping.

You might not think of grits as a healthy food, but they’re actually pretty good for you! Traditional grits, drowning in butter and cheese, are certainly not doing you any favors, but this plant based recipe is a far cry from the greasy grits of our childhoods.

Grits are just ground corn, which is a whole grain that packs in fiber, vitamins and even some protein. When you season your Baked Grit Cakes with veggies and spices instead of cheese and butter, you’ve got a tasty brunch dish that you can feel good about eating.

Becky Striepe

Yields 4 servings

Savory Baked Grit Cakes with plenty of tomato topped with sauteed button mushrooms. Brunch is served!

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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  • 1 cup organic yellow corn grits
  • 4 cups water or vegetable broth
  • 2 broth cubes, if using water
  • 1 1/2 teaspoons garlic powder
  • 3 plum tomatoes, diced
  • 2 tablespoons nutritional yeast
  • 1 tablespoons olive oil
  • 1/4 cup chopped sweet onion
  • 1 8 ounce package button mushrooms, sliced
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh oregano leaves, loosely packed


  1. In a pot, combine the grits, broth (or water + broth cubes), and garlic powder. Bring to a boil, then reduce the heat and simmer, uncovered, for 5-7 minutes, stirring frequently, until the grits thicken. Don’t skimp on the stirring, because your grits will stick to your pan, if you do!
  2. Stir in the tomatoes and nutritional yeast, then transfer to a heatproof bowl, to speed up cooling time. Set the bowl aside to cool for about 20 minutes, then transfer the bowl to the refrigerator to cool for another 15-20 minutes.
  3. Once the grits are in the refrigerator, preheat the oven to 350F.
  4. Scoop up approximately 1/2 cup dollops of your cooled grits to create 8 patties on a baking sheet lined with parchment paper. Space your uncooked grit cakes apart about 1/2″.
  5. Bake for 20 minutes, then flip carefully. Your cakes are going to be on the soft side when you flip them. Don’t worry! Just gently form them back into shape, if they get deformed during flipping. Bake for 20-25 minutes more, until the grit cakes are firm. Let them cool for a few minutes before serving.
  6. While your cooked grit cakes are cooling, heat the olive oil on a skillet on medium-high heat. Add the onions, mushrooms, and salt, and cook, stirring, until everything softens (about 3-4 minutes).
  7. Reduce the heat to medium, then add the fresh oregano, stirring to coat. Let everything cook for just another minute, to wilt the oregano leaves.
  8. Dish up two grit cakes per plate, and spoon on the Mushroom Topping. Serve.

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Savory Baked Grit Cakes with plenty of tomato topped with sauteed button mushrooms. Brunch is served!

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