Grillades and Grits
Try this Grillades and Grits recipe, or contribute your own.
Try this Grillades and Grits recipe, or contribute your own.
- 1 teaspoon salt
- 2 tablespoons butter
- 2 cups water
- 2 cups milk
- 1 tablespoon flour
- 1/3 cup flour
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon italian seasoning
- 1 can beef broth
- 3 cloves garlic (minced)
- 2 leaves bay
- 1 teaspoon red wine vinegar
- 1 teaspoon tabasco sauce
- â½ cup shredded cheddar cheese
- 1/2 red bell pepper (diced)
- 1 onion (chopped)
- 1 celery stalk (chopped)
- 1 cup stone-ground grits, (i like white grits)
- 1 1/2 pounds top round steak, (cut into 1/2-inch slices)
- 1 1/2 teaspoons cajun seasoning
- 3 tablespoons vegetable oil (divided)
- 1/2 green pepper (diced)
- 1 can fire-roasted tomatoes, (undrained)
- â¼ teaspoon white pepper
- â¼ cup shredded parmesan cheese
- Carbohydrate 18.0517549413699 g
- Cholesterol 18.1677083444565 mg
- Fat 11.8374426449229 g
- Fiber 0.911811115470198 g
- Protein 4.0920945855282 g
- Saturated Fat 4.41587719343664 g
- Serving Size 1 1 serving (416g)
- Sodium 329.578269131424 mg
- Sugar 17.1399438258997 g
- Trans Fat 0.68140273303634 g
- Calories 191 calories
Step-by-step
- Combine flour and cajun seasoning in a large plastic bag. Add steak and shake to coat evenly.
- Heat 2 tablespoons of oil in a cast iron Dutch oven or a deep pan set over medium-high heat.
- Add steak and brown on both sides. Remove from pan and set aside.
- Add remaining oil to pan along with celery, onion, green pepper, and red pepper. Cook until soft, stirring occasionally, about 5 minutes.
- Add garlic and cook for 1 minute.
- Sprinkle 1 tablespoon flour over the veggies and stir to mix it in well.
- Gradually stir in the beef broth and then add the can of tomatoes.
- Add bay leaves, Worcestershire sauce, red wine vinegar, Tabasco sauce, and Italian seasoning.
- Add steak back to pan, cover and simmer for 1 hour.
- Meanwhile make grits. To make grits, bring water, milk, and salt to a boil in a medium saucepan.
- Gradually whisk in grits so that they do not clump. Turn heat to low and cook according to package directions (probably a good 45 minutes for stone-ground or shorter for quick grits.) Stir frequently to prevent the grits from scorching on the bottom of the pan. If grits are getting too thick, you can add more water.
- Once done, turn heat off and stir in butter, cheeses, and white pepper. Keep warm.
A Southern Comfort Food Classic: My Take on Grillades and Grits
As a busy working mom, I crave meals that are both comforting and relatively quick to prepare. Grillades and Grits, a Southern staple, fits the bill perfectly. This isn't your grandma's recipe, though – it's my version, honed over years of experimenting in the kitchen, balancing the need for deliciousness with the reality of limited weekday time. The rich, savory stew paired with creamy, cheesy grits is pure indulgence, and trust me, it's worth every bit of effort.
The heart of this dish lies in the perfectly seasoned steak. I’ve found that using a good quality top round steak, cut into half-inch slices, delivers the best results. The thin cuts ensure that the meat cooks evenly and absorbs all the flavorful juices from the stew. The Cajun seasoning is crucial here – don’t skimp! It adds that distinctive spicy kick that defines Grillades and Grits. I usually make a large batch of the seasoning and keep it on hand for other dishes. For the grits, I prefer stone-ground grits for their texture and nutty flavor, but quick grits are a great alternative if you're short on time. The creamy, cheesy finish is what truly elevates this dish from good to exceptional.
The preparation itself is a rewarding process. I find the slow simmering of the steak in the rich tomato-based sauce incredibly satisfying. The aromas filling the kitchen are intoxicating, hinting at the deliciousness to come. It's a meal that feels both homely and sophisticated – the kind of dish that will impress your family and friends without requiring hours of slaving over a hot stove. While it involves a few steps, many of them can be done concurrently, such as preparing the grits while the stew simmers. The beautiful thing about this recipe is its adaptability. Feel free to experiment with different types of cheese in the grits or add other vegetables to the stew, such as mushrooms or bell peppers. The flavor combinations are practically endless.
This recipe is a favorite among my family and friends, and I'm always delighted when I can share it. It’s a testament to the fact that even the most time-constrained home cooks can create truly special, heartwarming meals that showcase Southern comfort at its finest. I often make a double batch and freeze half for a quick weeknight dinner when time is especially short. The flavors meld beautifully after a thaw, with little to no loss in quality. This dish is perfect for a cozy night in, a weekend brunch, or even a casual dinner party. So, gather your ingredients, put on some music, and enjoy the satisfying process of crafting this delicious and memorable meal. Give it a try – you might just discover a new family favorite.
Beyond the Recipe: A Journey Through Southern Flavors
Grillades and Grits is more than just a dish; it's a journey into the heart of Southern cuisine. It's a tapestry woven with threads of history, tradition, and family. The dish reflects the resourcefulness of Southern cooks, making the most of humble ingredients to create something truly exceptional. The hearty nature of the stew speaks to a time when meals were meant to nourish and satisfy, and the comforting creamy grits provide a perfect balance to the richness of the meat.
The beauty of Southern cooking lies in its simplicity and its emphasis on fresh, seasonal ingredients. It’s a style of cooking that celebrates the bounty of the land and the joy of sharing a meal with loved ones. Grillades and Grits embodies this spirit perfectly. The dish’s evolution from humble beginnings to a cherished classic underscores the enduring power of food to connect us to our heritage, our communities, and ourselves.
I encourage you to explore the diverse world of Southern flavors beyond this recipe. There’s a wealth of culinary treasures to discover, from the sweet and tangy flavors of barbecue to the hearty goodness of soul food. Experiment, innovate, and embrace the rich culinary traditions that define the South. Cooking should be a joyous adventure, a way to express creativity and share love with those around you. This recipe is just a starting point – let your culinary imagination run wild!
So, the next time you're looking for a hearty, flavorful, and deeply satisfying meal, try my version of Grillades and Grits. It's a dish that speaks to the heart, nourishes the soul, and brings a touch of Southern charm to your table. Happy cooking!
