Pour cooked cheese grits into a dish with a flat bottom and spread into an even layer. Make sure the dish is small enough so that when the grits are poured, they are around ½” thick.
Let it chill for at least 3 hours and up to 4 days. Use a 3 inch cookie cutter or biscuit cutter to cut the grits into 6 discs.
Use 3 bowls to set up a dredging assembly line. In the first bowl, add flour. In the second, whisk together the eggs and milk. In the third bowl, mix Panko breadcrumbs had ¼ cup of Parmesan cheese.
Thoroughly coat each disc in flour, then the egg mixture, then panko. Set aside and repeat with the rest of the grits discs. Prepare a plate lined with paper towels.
Heat vegetable oil in a skillet or cast iron pan. The oil’s height should be at least half the thickness of your grits cake. Heat to 375 degrees. Fry each grit cake for 2 minutes then flip and fry for 2 or 3 more minutes or until they are an even golden brown color and crisp.
Use a spider (or slotted spoon) to remove each cake and place them on a plate lined with paper towels to get rid of excess oil. Garnish with freshly grated Parmesan cheese or pair with eggs and bacon or stew beef - anything you'd eat with regular grits.
Notes
The size of the dish you use to chill your grits depends on how thick you'd like your grit cakes to be. The larger the dish, the more the space the grits have to spread out and chill, thinner the grit cakes will be. I used a tupperware container that measured about 7" x 12".