Chili Grit Cakes with Ragu of Peppers, Guacamole, and Tortilla Strips (Emeril Lagasse) Recipe

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Chili Grit Cakes with Ragu of Peppers, Guacamole, and Tortilla Strips (Emeril Lagasse)
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Ingredients:

  • 6 cups milk
  • 2 tbsp butter
  • 2 cups white grits
  • 1 tsp salt
  • 2 tbsp 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 cup veal reduction
  • 2 tbsp heavy cream
  • 2 tbsp butter
  • salt and pepper
  • essence , recipe follows
  • 1 cup fried tortilla julienne strips
  • 1 tbsp brunoise red pepper
  • 1 tbsp brunoise yellow pepper
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried thyme

Directions:

  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.
  2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  3. Combine all ingredients thoroughly.
  4. Yield: 2/3 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1339.82 Kcal (5610 kJ)
Calories from fat 535.38 Kcal
% Daily Value*
Total Fat 59.49g 92%
Cholesterol 182.94mg 61%
Sodium 5933.88mg 247%
Potassium 1223.63mg 26%
Total Carbs 154.69g 52%
Sugars 23.37g 93%
Dietary Fiber 15.32g 61%
Protein 46.73g 93%
Vitamin C 36.1mg 60%
Vitamin A 0.8mg 28%
Iron 9.6mg 53%
Calcium 1145.8mg 115%
Amount Per 100 g
Calories 178.21 Kcal (746 kJ)
Calories from fat 71.21 Kcal
% Daily Value*
Total Fat 7.91g 92%
Cholesterol 24.33mg 61%
Sodium 789.29mg 247%
Potassium 162.76mg 26%
Total Carbs 20.58g 52%
Sugars 3.11g 93%
Dietary Fiber 2.04g 61%
Protein 6.22g 93%
Vitamin C 4.8mg 60%
Vitamin A 0.1mg 28%
Iron 1.3mg 53%
Calcium 152.4mg 115%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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