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1
In a sauce pot, bring the milk, butter, and salt up to a boil.
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2
Whisk in the grits.
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3
Cook the grits for about 4 minutes, stirring constantly.
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4
Add the chilies and cheese.
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5
Stir the grits until the cheese is melted and the grits are thick.
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6
Season with salt and pepper.
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7
Spread the grits out onto a sheet pan.
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8
Let the grits cool under refrigeration until firm.
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9
Using a 4-inch round cutter, cut the grits out into 8 circles.
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10
Dredge the cakes in the flour.
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11
Dip the cakes into the egg wash, letting the excess drip off.
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12
Dredge the cakes in the bread crumbs.
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13
In a saute pan, heat the olive oil.
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14
When the oil is hot, saute the onions for 3 to 4 minutes.
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15
Add the roasted peppers and garlic and saute for 1 minute.
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16
Stir in the veal reduction.
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17
Bring the liquid up to a boil and reduce to a simmer.
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18
Simmer the liquid for 2 minutes.
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19
Add the cream and butter.
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20
Season with salt and pepper.
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21
In a saute pan, heat the olive oil.
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22
When the oil is hot, fry the cakes for 3 minutes on each side.
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23
Remove from the pan and drain on a paper-lined plate.
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24
Season the cakes with Essence.
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25
Spoon the ragu in the center of the plate.
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26
Arrange the cakes in the center of the sauce.
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27
Mound the guacamole in the center of the cakes.
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28
Garnish with tortilla strips, chives and brunoise peppers.
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29
Combine all ingredients thoroughly.
