6 c Milk
2 tb Butter
2 c White grits
1 ts Salt
1/2 c Chopped red chilies
1 c Grated Monterey Jack cheese
1 c Seasoned flour
2 Eggs; beaten
1 c Seasoned fine bread crumbs
Olive oil; for frying
2 tb Olive oil
1 c Julienned onions
2/3 c Julienned roasted poblano
2/3 c Julienned roasted floral gem
1/2 c Julienned roasted fresno
-peppers
1/2 c Julienned roasted anaheim
-peppers
1 tb Minced garlic
1 c Veal reduction
2 tb Heavy cream
2 tb Butter
Salt; to taste
Freshly-ground black pepper;
-to taste
Bayou Blast; see * Note
1 c Prepared chunky gaucamole
1 c Fried tortilla julienne
-strips
2 tb Chopped chives
1 tb Brunoise red pepper
1 tb Brunoise yellow pepper
* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe
which is included in this collection.
Rub poblano, floral gem, Anaheim, and Fresno peppers to yield the
amounts above with olive oil. Roast for about 15 minutes at 400
degrees, or until the skin has blistered. Remove the peppers from the
oven and cool. Remove the skin and seeds and julienne the peppers.
Preheat the fryer. 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 Bayou
Blast. Spoon the ragu in the center of the plate. Arrange the cakes
in the center of the sauce. Mound the gaucamole in the center of the
cakes. Garnish with tortilla strips, chives and brunoise peppers.
This recipe yields 4 servings.
Comments: The original recipe title as listed is “Chili Grit Cakes
With Ragu Of Peppers, Guacamole And Tortilla Strips”.
Yields
4 servings