Summer Grit Casserole Cakes

In a large pot, bring the chicken broth, milk, garlic, and ½ tsp salt to a simmer over medium heat. Gradually whisk in the grits, reduce the heat to low, cover, and cook, stirring frequently, until tender, 15–20 minutes.

Beat the egg in a small bowl. Spoon ¼ cup hot grits into the egg, stirring constantly, then stir the egg mixture back into the pot. Stir in the cheese and butter until melted, then add ½ tsp pepper and salt to taste.

Spray a 13x9-inch pan with cooking spray, spoon in the grits, and smooth into an even layer. Press plastic wrap onto the surface.

Cool at room temperature at least 30 minutes, then refrigerate until set — 3 hours, or up to 3 days ahead.

Place the flour in a shallow dish and whisk in the remaining ½ tsp salt and ¼ tsp pepper.

Using a 2- to 2½-inch biscuit cutter, cut the set grits into rounds (or 2-inch squares) and dredge in the seasoned flour, shaking off excess.

In a large cast-iron skillet, heat about ½ inch of oil to 350°F over medium-high. Working in batches, cook the cakes without moving until golden, 2–4 minutes, then flip and cook 2–3 minutes more.

Drain on paper towels and sprinkle with salt and chopped chives. Serve hot or warm.