Jul 14 2026
Restaurants›La Contea Italiano Ristorante›Grits Cakes Recipe

Grits Cakes Recipe

Inspired by La Contea Italiano Ristorante
Time1h
Serves4

With Hollandaise Sauce and Jumbo Lump Crab Meat.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grits Cakes

Hollandaise Sauce

Method

Grits Cakes

  1. 1

    Prepare the Grits

    In a large pot, bring 4 cups of water to a boil. Add salt and slowly whisk in the corn grits. Reduce heat to low and cook, stirring frequently, until thickened (about 20-25 minutes).

  2. 2

    Add Cheese and Butter

    Once the grits are cooked, stir in the butter and cheddar cheese until fully melted and incorporated. Remove from heat and let cool slightly.

  3. 3

    Mix in Eggs and Flour

    In a bowl, beat the eggs and then fold them into the grits mixture. Gradually add the flour, mixing until well combined.

  4. 4

    Shape and Chill

    Form the mixture into cakes, about 2-3 inches in diameter. Place the cakes on a baking sheet and refrigerate for at least 30 minutes to firm up.

  5. 5

    Fry the Grits Cakes

    In a large skillet, heat vegetable oil over medium heat. Fry the grits cakes until golden brown on each side, about 3-4 minutes per side. Remove and drain on paper towels.

  6. 6

    Add Crab Meat

    Gently fold the jumbo lump crab meat into the grits cakes, ensuring even distribution.

Hollandaise Sauce

  1. 7

    Melt the Butter

    In a saucepan, melt the unsalted butter over low heat until just melted. Remove from heat and let cool slightly.

  2. 8

    Whisk the Egg Yolks

    In a mixing bowl, whisk together the egg yolks, lemon juice, and salt until pale and slightly thickened.

  3. 9

    Combine the Mixtures

    Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to form an emulsion. Add cayenne pepper and mix well.

  4. 10

    Adjust Consistency

    If the sauce is too thick, whisk in a teaspoon of warm water at a time until the desired consistency is reached.

More from La Contea Italiano Ristorante