Jul 14 2026
Restaurants›La Contea Italiano Ristorante›Grits Cakes (2) Recipe

Grits Cakes (2) Recipe

Inspired by La Contea Italiano Ristorante
Time1h
Serves2

With Hollandaise Sauce and Jumbo Lump Crab Meat.

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Ingredients

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Grits Cakes

Hollandaise Sauce

Crab Topping

Method

Grits Cakes

  1. 1

    Prepare the Grits

    In a medium saucepan, bring 4 cups of water to a boil. Stir in the grits, salt, and pepper. Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally until thickened.

  2. 2

    Mix in Other Ingredients

    Once the grits have thickened, remove from heat and stir in the butter, parmesan cheese, and beaten eggs until well combined. Allow the mixture to cool slightly.

  3. 3

    Form the Cakes

    Once the mixture is cool enough to handle, fold in the flour until incorporated. Shape the mixture into small cakes, about 2-3 inches wide.

  4. 4

    Cook the Cakes

    In a skillet over medium heat, heat the olive oil. Cook the grits cakes for about 3-4 minutes on each side until golden brown. Remove from skillet and keep warm.

Hollandaise Sauce

  1. 5

    Whisk the Egg Yolks

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

  2. 6

    Create a Double Boiler

    Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Continue whisking while slowly drizzling in the melted butter until the sauce is thick and creamy.

  3. 7

    Season the Sauce

    Remove from heat and stir in the salt and cayenne pepper. Keep warm until ready to serve.

Crab Topping

  1. 8

    Prepare the Crab

    In a bowl, gently mix the jumbo lump crab meat with the chopped green onions and lemon zest. Set aside.

Assembly

  1. 9

    Plate the Dish

    On a serving plate, place a warm grits cake, top with a generous amount of crab mixture, and drizzle with hollandaise sauce. Repeat for additional servings.

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