Get ready to embark on a culinary adventure that combines the creamy Southern charm of grits with a zesty Southwestern twist! These Chili Grit Cakes are not just a recipe; they're a flavor explosion that will transform your ordinary dinner into an extraordinary dining experience. Imagine crispy, golden grit cakes topped with a vibrant pepper ragu and creamy guacamole that will make your taste buds dance with joy. Whether you're a comfort food lover or a culinary explorer, this dish promises to be your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup grits
- 2 cups water
- 1 cup shredded cheese
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 avocado, mashed
- Salt and pepper to taste
Instructions
- Prepare the grits by bringing 2 cups of water to a boil in a medium saucepan. Slowly whisk in 1 cup of grits, reducing heat to low and stirring continuously to prevent lumps from forming.
- Cook the grits for approximately 15-20 minutes, stirring frequently, until they become thick and creamy. Remove from heat and fold in 1/2 cup of shredded cheese, stirring until fully incorporated.
- Pour the cheesy grits into a greased 8x8 inch baking pan, spreading evenly. Refrigerate for 15-20 minutes to allow the grits to set and become firm.
- While the grits are setting, prepare the pepper ragu. In a large skillet, heat olive oil over medium heat. Sauté diced onions and bell peppers until they become soft and slightly caramelized, about 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste.
- For the guacamole, mash the ripe avocado in a bowl. Season with salt, pepper, and optionally add a squeeze of lime juice for brightness.
- Once the grit mixture is firm, cut into square or rectangular cakes. Dust lightly with flour and pan-fry in a skillet with a little oil until golden brown and crispy on both sides.
- To plate, place the crispy grit cakes on a serving dish. Top with the warm pepper ragu and a dollop of fresh guacamole. Garnish with remaining shredded cheese if desired.
Tips
- Grit Perfection: Whisk continuously while cooking grits to avoid lumps and achieve a smooth, creamy texture.
- Chill Out: Refrigerating the grit mixture is crucial for creating firm cakes that hold their shape during frying.
- Crispy Exterior Hack: Dust the grit cakes lightly with flour before frying to achieve a perfect golden-brown crust.
- Flavor Boost: Don't be afraid to experiment with different cheese varieties - sharp cheddar or pepper jack can add extra kick.
- Guacamole Tip: For the freshest guacamole, prepare it just before serving to prevent browning.
- Make Ahead: You can prepare the grit mixture and refrigerate it a day in advance to save time on cooking day.
- Serving Suggestion: Serve immediately after frying to enjoy the maximum crispiness of the grit cakes.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
