Grillades and Garlic Cheese Grits

Serves: 5
Total Calories: 352


Garlic Cheese Grits:
1 cup uncooked grits
4 cups water, salted
1/2 cup (1 stick) butter
2 tablespoons minced garlic
2 eggs, beaten
1 cup shredded Cheddar cheese
1 pound round steak
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons flour, divided
4 tablespoons oil
2 medium onions
4 cloves garlic, chopped
1 cup chopped bell pepper (optional)
3 tablespoons flour
2 cups water
1 (15-ounce) can stewed tomatoes, or 2 tablespoons tomato paste
1 tablespoon parsley
1/4 teaspoon thyme


Garlic Cheese Grits:
Heat oven to 350°. Add grits to boiling water; reduce heat, stirring for 30 seconds. Cook as directed until thickened. Remove from heat. Add butter, garlic, eggs, and cheese. Pour into a greased casserole dish. Bake at 350° for one hour or until starting to brown slightly on top. Remove and let sit for 15 minutes. Serve with grillades or as a side dish.

Cut round steak into small pieces of your choice (medallions or strips). Mix salt, pepper, and 3 tablespoons flour together. Dredge meat pieces in flour. In a heavy skillet, heat oil and brown meat. Set meat aside. In the same skillet, sauté onions, garlic, and bell pepper, if used. Set aside with meat. Add 3 tablespoons flour to drippings in pan (may have to add a little oil) and brown until a medium roux. Add water, stewed tomatoes or tomato paste, parsley, and thyme. Lower heat and add meat and vegetables, cover and simmer for 45 minutes or until meat is tender (may take longer). Serve with Garlic Cheese Grits.

Nutritional Facts:

Serves: 5
Total Calories: 352
Calories from Fat: 235

This Grillades and Garlic Cheese Grits recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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