Grillades and grits _sl_
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Veal or boneless beef rump roast |
| ½ | cup | Bacon drippings; divided |
| ½ | cup | All-purpose flour |
| 1 | cup | Onion; chopped |
| 2 | cups | Green onions; chopped |
| ¾ | cup | Celery; chopped |
| 1½ | cup | Green bell pepper; chopped |
| 2 | cloves | Garlic; minced |
| 2 | cups | Tomatoes; peeled & chopped |
| ½ | teaspoon | Tarragon leaves |
| 1 | teaspoon | Dried whole thyme |
| 1 | cup | Water |
| 1 | cup | Burgundy or other dry red wine |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | eaches | Bay leaves |
| ½ | teaspoon | Hot sauce (Tabasco) |
| 2 | tablespoons | Worcestershire sauce |
| 3 | tablespoons | Fresh chopped parsley |
| Garlic Cheese Grits | ||
| 8 | cups | Boiling water |
| 1 | teaspoon | Salt |
| 2 | cups | Uncooked quick-cooking grits |
| 12 | ounces | Process cheese-type food with garlic (I'd substitute Cheddar and add some Garlic |
Directions
GARLIC CHEESE GRITS
Remove fat from meat; cut into ½" slices. Saute' meat in ¼ cup bacon drippings in a heavy Dutch oven 2 to 3 minutes on each side or until browned. Remove to a serving platter, and repeat until all meat is browned. Set aside.
Add remaining ¼ cup bacon drippings to Dutch oven. Add flour; cook over medium heat, stirring constantly, until roux is the color of caramel. Add onion, green onions, celery, green pepper, and garlic to roux; cook until tender. Add tomatoes, tarragon, and thyme. Cook 3 minutes, stirring constantly. Add water and next 6 ingredients, stirring until blended.
Return meat to Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and simmer 30 minutes. Remove bay leaves; stir in parsley. Serve mixture over Garlic- Cheese Grits. Yield: 12 servings.
GARLIC CHEESE GRITS:
Bring water and salt to a boil in a Dutch oven; stir in grits.
Return to a boil; reduce heat, and cook 4 minutes, stirring occasionally. Add cheese-food, stirring until melted.
Recipe from Mary Hamblen of New Orleans, Louisiana in May, 1988"Southern Living" magazine Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-11-95