Creole Beef Grillades and Cheese Grits

Creole Beef Grillades and Cheese Grits
Photo by Ellen Silverman

Ingredients

  • 2 sprigs fresh thyme
  • 1 tsp. dried oregano
  • 2 cups beef stock
  • 1 cup stone-ground white corn grits
  • Coarse salt
  • ¼ cup rendered bacon fat, or 2 Tbs. unsalted butter
  • 2 Tbs. mascarpone or cream cheese
  • + 21 more ingredients
    • 1 tsp. onion powder
    • Hot sauce
    • 1 tsp. garlic powder
    • 1 small red or green bell pepper, finely diced
    • Coarse salt and freshly ground black pepper
    • 2 scallions (green parts only), finely chopped, for garnish
    • 1 tsp. cayenne
    • 2 cups all-purpose flour
    • ¼ cup grated Edam or Swiss cheese
    • 1 large yellow onion, finely diced
    • One 3-pound beef shoulder, sliced into ½-inch-thick cutlets
    • 2 cups canned chopped tomatoes with juices
    • 1 stalk celery, finely diced
    • 1 bay leaf
    • 1 tsp. crushed red pepper flakes
    • Cheese Grits (recipe follows)
    • 1 tsp. paprika
    • 1 tsp. thyme
    • 3 Tbs. unsalted butter
    • 3 cloves garlic, minced
    • 1 Tbs. Worcestershire sauce

To make the Creole spices, mix the paprika, cayenne, garlic powder, onion powder, dried oregano, and thyme. Season the beef with salt and pepper. Season the flour with the Creole spices, and reserve 1/4 cup. Put the remaining 1-3/4 cups flour in a large, shallow bowl, and then dredge the beef in...

View full recipe at Fine Cooking

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