Ingredients Jump to Instructions ↓

  1. 6 cups milk

  2. 2 tablespoons butter

  3. 2 cups white grits

  4. 1 teaspoon salt

  5. 1/2 cup chopped red chilies

  6. 1 cup grated Monterey Jack

  7. 1 cup seasoned flour

  8. 2 eggs , beaten

  9. 1 cup seasoned fine bread crumbs Olive oil, for frying

  10. 2 tablespoons olive oil

  11. 1 cup julienne onions

  12. 2/3 cup julienne roasted poblano

  13. 2/3 cup julienne roasted floral gem

  14. 1/2 cup julienne roasted Fresno peppers

  15. 1/2 cup julienne roasted Anaheim peppers

  16. 1 tablespoon minced garlic

  17. 1 cup veal reduction

  18. 2 tablespoons heavy cream

  19. 2 tablespoons butter Salt and pepper Essence, recipe follows

  20. 1 cup prepared chunky guacamole

  21. 1 cup fried tortilla julienne strips

  22. 2 tablespoons chopped chives

  23. 1 tablespoon brunoise red pepper

  24. 1 tablespoon brunoise yellow pepper

  25. 2 1/2 tablespoons paprika

  26. 2 tablespoons salt

  27. 2 tablespoons garlic powder

  28. 1 tablespoon black pepper

  29. 1 tablespoon onion powder

  30. 1 tablespoon cayenne pepper

  31. 1 tablespoon dried oregano

  32. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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. Combine all ingredients thoroughly. Yield: 2/3 cup


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