International Recipe: Grillades and Baked Cheese Grits

Grillades and Baked Cheese Grits

Ingredients:

• 4 1/2 pounds round steak
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• Vegetable oil
• 2/3 cup all-purpose flour
• 2 cups chopped onion
• 1 1/2 cups chopped green bellpepper
• 1/2 cup chopped green onions
• 1/2 cup chopped celery
• 1/2 cup chopped fresh parsley
• 4 garlic cloves, minced
• 2 (14 1/2-ounce) cans stewed tomatoes, undrained
• 1 teaspoon dried thyme
• 3 bay leaves
• 2 cups water

Baked Cheese Grits:

• 5 cups water
• 1 teaspoon salt
• 1 1/3 up uncooked quick-cooking white grits
• 1 (15 1/2-ounce) can yellow hominy, drained
• 1/2 cup butter or margarine
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 1/2 cup freshly grated Parmesan cheese

Procedures:

1. Cut meat into serving-size pieces; sprinkle with salt and pepper.
2. Pour 1/2 cup oil into a Dutch oven. Fry steak in batches in hot oil over medium-high heat until browned (about 2 minutes on each side.) Remove to platter, and repeat until all meat is browned.
3. Measure pan drippings; add enough oil to drippings to measure 2/3 cup, and return to Dutch oven. Add flour; cook over medium heat, whisking constantly, 10 minutes or until roux is caramel colored.
4. Stir in onion and next 5 ingredients; cook until tender. Stir in tomatoes and next 3 ingredients, stirring well.
5. Return meat to Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Remove and discard bay leaves. Serve with Baked Cheese Grits.
6. For Baked Cheese Grits: Bring 5 cups water and salt to a boil in a heavy Dutch oven; gradually stir in grits. Return to a boil; reduce heat, and cook 4 to 5 minutes, stirring occasionally.
7. Stir in hominy, butter, and cheddar cheese; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with Parmesan cheese.
8. Bake at 350°F (175°C) for 45 minutes or until set.

Makes 12 servings.