Grits & Grillades Recipe

Prepare the Grits

In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt to the boiling water.

Gradually whisk in the 1 cup of coarse white corn grits, ensuring there are no lumps.

Reduce the heat to low and cover the saucepan. Cook the grits for about 20-25 minutes, stirring occasionally, until thickened.

Once the grits are done, remove from heat and stir in 2 tbsp of butter and 1 cup of sharp cheddar cheese until melted and creamy.

Prepare the Beef

Cut the beef round steak into 1-inch cubes and season with 1 tsp of salt and 1 tsp of black pepper.

In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the seasoned beef cubes and brown them on all sides, about 5-7 minutes.

Once browned, remove the beef from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add the chopped onion and green bell pepper. Sauté for about 5 minutes until softened.

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Simmer the Sauce

Stir in the canned diced tomatoes, 2 cups of beef broth, bay leaves, dried thyme, Worcestershire sauce, and hot sauce.

Return the browned beef to the skillet and bring the mixture to a simmer.

Cover and reduce heat to low, cooking for 1 hour, or until the beef is tender.

Remove the bay leaves before serving.