Grits Cakes


24 Cakes

Prep Time / Cook Time


Activity Guide

Backpacking, Day Trip


  • 4 cups water
  • 1 cup grits
  • 2 onions, minced
  • 2 carrots, grated
  • 2 zucchini, grated OR 8 mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 tablespoons tahini
  • 1/2 cup sunflower seeds
  • 2 tablespoons honey
  • (Optional) 1/4 cup milk powder
  • Salt, to taste


  • Medium pot
  • Mixing spoon
  • Skillet
  • Stove with simmer control
  • Baking Sheet


  1. Cook grits according to package directions, or use this grits recipe (omitting all the optional ingredients and butter). Set aside to cool.
  2. Preheat oven to 350°.
  3. Saute vegetables and garlic in olive oil over medium heat until lightly browned and dry. Remove from heat and add to grits along with remaining ingredients.
  4. Combine the mixture until there are no lumps—you might need to get dirty and use your hands.
  5. With damp hands, form patties about 3 inches in diameter and 1/2 inch thick. Place on a lightly greased baking sheet and bake for about 30 minutes, turning once halfway through baking time. Alternately, you can place the grits mixture in a muffin tin. Cakes should be golden brown and firm.