In a heavy bottom saucepan, add chicken broth and heavy cream and bring to a boil. Pour in 1 cup of grits, reduce to a simmer and whisk to stir. Add a lid and cook for 15-20, whisking occasionally to keep the grits from clumping.

Pour the cooked, hot grits into a 8 X 8 baking pan or large dish, spreading them out evenly into a layer. Let them cool on the counter, then cover tightly and refrigerate until fully chilled. (this can even be done the day before making grit cakes)

Beat the eggs, seasoned salt, and milk together in one shallow bowl. Add the flour to another bowl, and the panko breadcrumbs to a third. Arrange these in a line—flour, egg, panko crumbs. Have a lightly floured plate ready for the breaded grit cakes.

Preheat the oven to warm (200℉), or its lowest temperature. Place a wire rack on a rimmed baking sheet.

Heat a shallow layer of oil in a frying pan over medium-high heat. You will want the oil to come up about half way up the grit cake. When the oil is shimmering (test with a panko crumb),

Carefully place (slide off the spatula- you can use another spatula or a butter knife if you don’t want to risk touching th oil) the grit cakes into the oil. Fry for about 2 minutes until golden brown, then flip and fry the other side for another 2-3 minutes.