Instructions: 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".

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