Grillades & Grits! (Friendly Foods)

My fantastical, magical, über talented friend, Vatican Lokey sent me this delicious recipe of a New Orleans classic!

Grillades & Grits!
submitted by Vatican Lokey

2 lbs. veal or beef round, about 1/2 inch thick
1/2 cup whole wheat flour with 2 Tbs. corn meal, 1 Tbs Zatarain's
4 Tbs. butter
1 cup minced onion
1/2 cup each minced celery, green peppers, carrots
1 can (16 oz.) diced tomatoes
1 Tbs. chopped parsley
1/2 tsp. thyme
2 1/2 cups chicken broth
1/2 cup whole milk
1/2 cup good red wine
1 cup grits
4 oz. Velveeta or other processed cheese spread
Onion powder, garlic powder, salt & pepper to taste

Pound veal or beef with a meat mallet until 1/4th inch thickness. Cut away any gristle or extra fat while slicing up meat into 1 inch squares. Douse in seasoned flour & cornmeal until covered. Sift away excess. In a deep skillet, melt down half of the butter until it begins to brown then add meat and brown together. Remove meat to separate platter. Use remaining flour & butter to make a roux. Add onions*, peppers, celery, & carrots and cook until soft, around 5 minutes, stirring constantly.
Return the meat to the pan and add tomatoes, parsley, thyme, & 1/2 cups of broth & red wine. Stir together slowly while bringing mixture to a boil. Cover & simmer for an hour (you may need to add more broth & wine during cooking.)

20 minutes before grillades are ready, bring remaining chicken broth & milk to a boil & add grits. Return to a boil, then simmer uncovered on medium-high heat until grits are smooth & creamy. Remove from heat, then add processed cheese spread, onion powder, garlic powder, salt & pepper to taste.

Spoon grits onto a warmed plate, then serve grillades on top. Serves 6 regular people or 2 Orleanians.

*I like to carmelize the onions before I add them to the dish. In that instance, only toss in the celery, peppers, & carrots to soften, then add the carmelized onions last before simmering.


Go, eat!!
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