Cajun & Creole

Grillades and Grits

Name: Grillades and Grits
Total time: 150 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1.5 lbs beef or veal round steaks, pounded to 1/4-inch thickness; 1/4 cup flour, 2 tbsp bacon drippings; 1 large onion, 1 bell pepper, 2 stalks celery (chopped); 1 can (14.5 oz) diced tomatoes, 1 cup beef broth; 1 cup stone-ground grits, 4 cups water, 1/4 cup heavy cream

Tender rounds of braised beef or pork simmered in a spiced Creole tomato gravy, spooned over stone-ground grits — Southern Sunday comfort in every bite.

150 minutes

Serves 4

Breakfast

Contains common allergens

celery Dairy Wheat

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Instructions

6 steps

1
Cut the pounded meat into 2-inch squares, season with salt and pepper, and dredge lightly in flour.

2
Heat bacon drippings in a Dutch oven over medium-high heat. Brown the meat pieces on all sides, then remove and set aside.
3
In the same pot, add the chopped onion, bell pepper, and celery. Sauté until softened.
4
Return the meat to the pot, add the diced tomatoes and beef broth. Bring to a boil, then reduce heat, cover, and simmer slowly for 1.5 to 2 hours until the meat is fork-tender.
5
About 30 minutes before the grillades are done, bring 4 cups of salted water to a boil. Slowly whisk in the stone-ground grits, lower heat, cover, and simmer for 25 minutes, stirring often.
6
Finish the grits with heavy cream and butter. Serve the rich, tender meat and tomato gravy generously ladled over the hot, creamy grits.

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