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Pour your freshly cooked, hot grits into a sheet pan or large dish, spreading them out evenly into a layer no thicker than ½″. Let them cool on the counter, then cover tightly and refrigerate until fully chilled.
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, breadcrumbs—and have a lightly floured plate ready for the breaded grit cakes.
Remove the chilled grits from the fridge and cut them into rounds or squares. Carefully transfer each piece to the flour, coating lightly, then dip into the egg mixture, and finally coat with breadcrumbs. Use a spoon to gently cover the cakes with breadcrumbs to avoid breaking them.
Once all the grit cakes are breaded, place them in the freezer to firm up while you heat the oil. This helps them keep their shape during frying.
Preheat your oven to warm, or its lowest temperature. Heat a shallow layer of oil in a frying pan over medium-high heat. When the oil is shimmering (test with a breadcrumb), carefully slide 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.
Transfer the fried cakes to a wire rack over a baking sheet and keep warm in a 200°F oven while you finish frying the rest. Dassit!