Oh no, we're not grits fans at all. But this recipes is to die for and probably the only way I will eat grits. They are Garlic Cheese grits baked in the oven...
Recipe follows
Quote:
Originally Posted by sexcupid 
Tom and Bonnie...that last pic looks really yummy...but I just don't like grits. Does that mean I have to leave the state? 
Maria  |
GRILLADES & GARLIC CHEESE GRITS
New Orleans Favorite Breakfast/Brunch Dish
INGREDIENTS
4 Pounds of veal or beef round steak 1 Teaspoon thyme
½ Cup bacon drippings or vegetable oil 1 Cup water or beef stock
½ Cup flour 1 Cup red wine
2 Cups of chopped onions 3 Bay leaves
1 ½ Cups of chopped green onions 3 dashes of Worcestershire sauce
1 Cup chopped celery ½ Cup chopped parsley
4 Cloves of garlic, chopped fine Salt, red and black pepper to taste.
3 Tomatoes (medium) chopped
INSTRUCTIONS
Start by cutting steaks into serving-size pieces and removing any external fat. In large heavy bottomed pot add bacon drippings or oil and brown meat well. After meat is well -browned (remember the browning gives the flavor) set aside. Add flour to the same pot with drippings and stir continually, making a roux. Cook until the color of a penny; add onions, green onions, celery and cook until soft and limp. Next add the garlic, tomatoes thyme mixing all ingredients together. Add water or stock, wine, bay leaves, salt, pepper and Worcestershire sauce. Simmer all ingredients for 10 minutes add veal or beef pieces of meat back to pot stirring well. Cover and cook until meat is fork tender but not falling apart. You can add water during the cooking process if gravy gets too thick. Taste during the cooking for seasoning (salt and pepper) and add if needed. You can always add if you think Grillades need more seasoning but seasoning is hard to remove. When seasoned and meat very tender add parsley and serve over grits.
Garlic Cheese Grits
INGREDIENTS:
* 6 cups water
* 2 teaspoons salt
* 1 1/2 cups grits
* 1/2 cup butter
* 3 eggs, well beaten
* 16 ounces shredded sharp Cheddar cheese
* 2 to 3 cloves garlic, finely minced
* cayenne pepper to taste
PREPARATION:
Bring water and salt to a rolling boil; gradually stir in grits with fork. Cook, stirring constantly, until all water is absorbed. Stir in butter a tablespoon at a time; stir in the beaten eggs, working quickly so eggs will not cook before thoroughly blended into the grits, then stir in the shredded cheese, garlic and a little cayenne pepper. Put into a greased 2 1/2-quart casserole. Bake at 350° for 1 hour and 15 to 20 minutes. Serves 8.