Saturday, October 1, 2011

Kiss My Grits!!!

Remember the show "Alice" and that feisty waitress named Flo whose catch phrase was "Kiss my grits!". No, too bad, it was a pretty good show; and it made folks who had not experienced grits to wonder, "what the heck is she talking about?" In Southern USA, grits are a staple and they are made from a coarse cornmeal.

While perusing one of my many cookbooks, I came upon a recipe called "Grillades and Grits" and wondered myself, "what the heck?" A Louisana dish to help stretch cheap cuts of meat by slicing them thinly, broiling the slices and serving with a rich, spicy gravy over grits. Instead of broiling the meat, I browned them in the skillet, so the juices from the meat could be incorporated into the roux. Also, instead of plain grits containing only butter, I upped the taste by adding sharp cheddar cheese.

Separately, both dishes are enjoyable, but combine them together and Ooooo, doggy, them's good eats! Rich, spicy, melt in the mouth and oh so comforting; just the way we like it round here. So let me introduce you to Louisana Grillades and Grits.

Grillades and Grits

For the Grillades:

2 lbs rump roast, 2 inch slices x ¼ inch thick
3 Tbsp canola oil
5 Tbsp flour
1 cup each diced onion and green bell pepper
1 (14.5 oz) can diced tomatoes with green chilies (mild, medium or hot)
1 ½ cups beef broth
1 Tbsp minced garlic
2 Tbsp minced parsley
2 tsp salt
1 tsp hot sauce
1 tsp minced thyme leaves


In a large skillet, high heat, brown the meat in the oil, about 2 minutes per side. Remove meat; add flour to liquid in skillet, quickly stirring to form a brown paste, Add the onion, bell pepper and tomatoes; stir and let simmer for 2 minutes.

Add in remaining ingredients, mix; reduce heat to low, cover and let cook for 2 hours; stirring occasionally. If gravy is too thick, add a tablespoon of broth until desired thickness achieved. If gravy is too thin, add a tablespoon of flour until desired thickness achieved.

Makes 6 servings.

Tip: Partially freeze roast, cut in half lengthwise to attain two separate pieces that can be easily sliced into the 2” x ¼” thick pieces.

For the Grits:

2 ½ cups water
½ cup quick cook grits
2 Tbsp butter
½ cup shredded sharp cheddar cheese
dash each garlic and onion powders
optional: salt, add to taste


In small saucepan, high heat, bring water to boil; slowly stir in grits. Reduce heat to low and let cook for 10-12 minutes or until thickened; stir occasionally.

Stir in butter, cheese and seasonings; continue to cook until butter and cheese melt, about 2-3 minutes. Add salt to taste if desired.

Makes 4 servings.

Mary Cokenour

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