Grillades and Grits
Ingredients:
-1 1/2-2 lbs too round steak, cut into 1/2in slices
-1/3 cup flour
-1 1/2 tsp Cajun seasoning
-3 tbsp vegetable oil, divided
-1 celery stalk, chopped
-1 onion, chopped
-1/2 green bell pepper, seeded and chopped
-1/2 red bell pepper, seeded and chopped
-3 garlic cloves, minced
-1 tbsp flour
-1 14.5 oz can beef broth
-1 14.5 oz can fire roasted tomatoes, undrained
-2 bay leaves
-2 tsp Worcestershire sauce
-1 tsp red wine vinegar
-1 tsp Tabasco sauce
-1/2 tsp Italian seasoning
Grits:
-2 cups water
-2 cups milk
-1 tsp salt
-1 cup stone-ground grits
-2 tbsp butter
-1/4 tsp white pepper
-1/2 cup shredded cheddar cheese
-1/4 cup shredded Parmesan cheese
Directions:
1. Combine flour and Cajun seasoning in a large plastic bag. Add steak and shake to coat evenly.
2. Heat 2 tbsp of oil in a cast iron Dutch oven or a deep pan over medium-high heat.
3. Add steak and brown on both sides. Remove from pan and set aside.
4. Add remaining oil to pan along with celery, onion, green and red bell pepper. Cook until soft, stirring occasionally, about 5 minutes.
5. Add garlic and cook for 1 minute.
6. Sprinkle 1 tbsp of flour over the veggies and stir to mix it in well.
7. Gradually stir in the beef broth and then add the can of tomatoes.
8. Add bay leaves, Worcestershire sauce, red wine vinegar, Tabasco sauce, and Italian seasoning.
9. Add steak back to pan, cover and simmer for 1 hour.
10. Meanwhile, make grits. To make grits, bring water, milk, and salt to a boil in a medium sauce pan.
11. Gradually whisk in grits so 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 grits from scorching on the bottom of the pan. If grits are getting too thick, add more water.
12. Once done, turn heat off and stir in butter, cheeses, and white pepper. Keep warm.
13. After an hour, serve grillades over grits and enjoy!
This is a recipe that will stick to your ribs! It is great on cold days or when you just want a good comfort dish. As always, try it and let me know what you think!
So, you've tried my Grillades and Grits recipe, and I hope you loved it as much as I do! One thing I often get asked is, 'What exactly makes these "dirty grits"?' It's a great question, and it really highlights what makes this dish so special. When people talk about "dirty grits," they're usually referring to grits that are much more flavorful and richer than your standard plain white grits. They get their 'dirty' name not because they're literally dirty, of course, but because of all the wonderful savory additions that give them a darker, creamier, and much more complex flavor profile. Think of it as grits that have soaked up all the good stuff! In this recipe, our grits become wonderfully 'dirty' in a few ways. First, we're building a fantastic flavor base right into the grits themselves with milk, butter, and a generous blend of shredded cheddar and Parmesan cheese. This gives them that irresistible creamy yellow hue and a rich, tangy depth. But the real magic happens when those creamy grits meet the grillades. The savory, rich brown stew, packed with tender sliced meat, sweet red and green bell peppers, and fragrant onions, is what truly elevates them. As the stew mingles with the grits on your plate, all those incredible flavors melt together, transforming them into the ultimate 'dirty grits' experience. The sauce from the grillades seeps right into the creamy base, making every spoonful incredibly satisfying. For those of you looking to perfect your dirty grits game, here are a few tips I've picked up along the way. While my recipe uses milk and water, you can swap out some of the water for chicken or beef broth to deepen the savory notes even further. And don't be shy with the cheese! Beyond cheddar and Parmesan, a touch of smoked Gouda or even pepper jack can add an exciting twist. Remember, the key to truly creamy grits, whether 'dirty' or not, is frequent stirring, especially with stone-ground varieties, to prevent clumping and scorching. Want to experiment with other 'dirty' variations? You could brown some sausage or bacon, crumble it, and stir it directly into your cooked grits along with a splash of the drippings. Or, for a popular Southern classic, sauté some shrimp with garlic and spices, then serve them over these cheesy grits – shrimp and grits are always a winner! You can also garnish your finished dish with fresh herbs like parsley or chives for an extra pop of color and freshness, just like you might see in a beautiful restaurant presentation. For me, "dirty grits" are more than just a side dish; they're the heart of a truly comforting meal. They remind me of cozy evenings and food that warms you from the inside out. This Grillades and Grits dish, with its tender meat and those incredibly flavorful, creamy 'dirty' grits, is my go-to when I need a hug in a bowl. Try it out and let me know how you make your grits 'dirty'!
omg girly that looks bomb thank you 😍🔥