Creole Beef Grillades and Cheese Grits

Ingredients

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

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