Grillades and Baked Cheese Grits Recipe

Name: Grillades and Baked Cheese Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef top round, cut into 2-inch pieces, about 1/4-inch thick; 1 pound veal top round, cut into 2-inch pieces, about 1/4-inch thick; 1 tablespoon Essence, recipe follows; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup all-purpose flour, plus more for dusting work surface; 1/2 cup vegetable oil; 2 cups chopped onions; 1 cup chopped bell peppers; 1 cup chopped celery; 1/4 teaspoon cayenne; 2 cups peeled, seeded, and chopped tomatoes; 1 tablespoon chopped garlic; 5 bay leaves; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 2 cups beef stock; 1/2 cup dry red wine; 2 tablespoons finely chopped parsley leaves; Baked Cheese Grits, recipe follows; 3 tablespoons chopped green onion tops; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 1/2 pounds beef top round, cut into 2-inch pieces, about 1/4-inch thick
1 pound veal top round, cut into 2-inch pieces, about 1/4-inch thick
1 tablespoon Essence, recipe follows
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour, plus more for dusting work surface
1/2 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1/4 teaspoon cayenne
2 cups peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups beef stock
1/2 cup dry red wine
2 tablespoons finely chopped parsley leaves
Baked Cheese Grits, recipe follows
3 tablespoons chopped green onion tops
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons butter
6 cups whole milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups quick-cooking white grits
2 cups grated sharp white Cheddar

1
["Combine the beef and veal in a large mixing bowl.", "Season the meat with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well.", "Add the flour and toss to coat the meat completely.", "Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet.", "Turn the meat over and lightly pound the other sides of the meat.", "Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat.", "When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes.", "Drain the meat on paper towel-lined plates.", "(Add the remaining half of the oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.)", "Add the onions, bell peppers, and celery to the oil.", "Season with 1/2 teaspoon of the salt and the cayenne.", "Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles.", "Cook for 5 to 6 minutes, or until the vegetables are wilted.", "Add the tomatoes and garlic.", "Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes.", "Add the bay leaves, thyme, oregano, basil, stock, and wine.", "Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.", "Bring the liquid to a simmer, cover partially, and reduce the heat to low.", "Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender.", "Remove the bay leaves and stir in the chopped parsley.", "Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits.", "Garnish with some chopped green onions and serve immediately.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: 1 1/2 pounds beef top round, cut into 2-inch pieces, about 1/4-inch thick, 1 pound veal top round, cut into 2-inch pieces, about 1/4-inch thick, 1 tablespoon Essence, recipe follows, 2 teaspoons salt, and more.

Yes, Grillades and Baked Cheese Grits falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grillades and Baked Cheese Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions