Chili Grit Cakes with Ragu of Peppers, Guacamole, and Tortilla Strips

4 servings
  • 6 cups milk
  • 2 tablespoons butter
  • 2 cups white grits
  • 1 teaspoon salt
  • 1/2 cup chopped red chilies
  • 1 cup grated Monterey Jack
  • 1 cup seasoned flour
  • 2 eggs, beaten
  • 1 cup seasoned fine bread crumbs
  • Olive oil, for frying
  • 2 tablespoons olive oil
  • 1 cup julienne onions
  • 2/3 cup julienne roasted poblano
  • 2/3 cup julienne roasted floral gem
  • 1/2 cup julienne roasted Fresno peppers
  • 1/2 cup julienne roasted Anaheim peppers
  • 1 tablespoon minced garlic
  • 1 cup veal reduction
  • 2 tablespoons heavy cream
  • 2 tablespoons butter
  • Salt and pepper
  • Essence, recipe follows
  • 1 cup prepared chunky guacamole
  • 1 cup fried tortilla julienne strips
  • 2 tablespoons chopped chives
  • 1 tablespoon brunoise red pepper
  • 1 tablespoon brunoise yellow pepper
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • In a sauce pot, bring the milk, butter, and salt up to a boil. Whisk in the grits. Cook the grits for about 4 minutes, stirring constantly. Add the chilies and cheese. Stir the grits until the cheese is melted and the grits are thick. Season with salt and pepper. Spread the grits out onto a sheet pan. Let the grits cool under refrigeration until firm. Using a 4-inch round cutter, cut the grits out into 8 circles. Dredge the cakes in the flour. Dip the cakes into the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs. In a saute pan, heat the olive oil. When the oil is hot, saute the onions for 3 to 4 minutes. Add the roasted peppers and garlic and saute for 1 minute. Stir in the veal reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid for 2 minutes. Add the cream and butter. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, fry the cakes for 3 minutes on each side. Remove from the pan and drain on a paper-lined plate. Season the cakes with Essence. Spoon the ragu in the center of the plate. Arrange the cakes in the center of the sauce. Mound the guacamole in the center of the cakes. Garnish with tortilla strips, chives and brunoise peppers.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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