Grillades and Grits
Braised meat served over creamy grits.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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