In a heavy saucepan, combine beef broth, milk, onion, and garlic over medium heat.
Bring the mixture to a gentle simmer while stirring occasionally.
Slowly whisk in the stone-ground grits to prevent lumps from forming.
Reduce the heat to low and cook for 20–25 minutes, stirring frequently until thick and creamy.
Add butter, salt, and black pepper, stirring until fully combined.
Pour the cooked grits into a greased baking dish and smooth the surface evenly.
Allow the mixture to cool completely before refrigerating for at least 2 hours or overnight.
Once chilled and firm, cut the grits into squares or circles.
Mix flour and seasoned salt in a shallow dish.
Lightly dredge each grit cake in the flour mixture.
Heat oil and butter in a cast iron skillet over medium-high heat.
Fry the grit cakes for 3–4 minutes per side until golden brown and crispy.
Transfer to paper towels or a wire rack before serving warm.
How to Make Southern Grit Cakes
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