Grillades and Grits

This is traditional Creole fare, often served for a hearty breakfast or brunch. Originally from an October 1980 Bon Appetit magazine feature" Creole Cooking at the Source".

• Ready In: 1 hr 40 mins
• Serves: 4-6

Ingredients

• 2  teaspoons salt
• 1  teaspoon fresh ground pepper
• 1⁄4 teaspoon  ground red pepper
• 4 -5  garlic cloves, minced
• 1 1⁄2-1 3⁄4 lbs beef round steak, well trimmed and cut into 2 inch squares
•  all-purpose flour
• 2  tablespoons unsalted butter
• 1  tablespoon canola oil
• 1 1⁄2 cups  chopped onions
• 1⁄2 cup  finely chopped celery
• 1⁄2 cup  finely chopped green bell pepper
• 6  tablespoons tomato paste
• 1⁄4 teaspoon dried thyme, crumbled
• 2  cups water
•  salt & freshly ground black pepper, to taste
•  hot pepper sauce
• 1  tablespoon vinegar (optional)
• 2  cups grits, cooked
• 1⁄4 cup unsalted butter (1/2 stick)
• 1  egg
•  salt
• 1⁄2 cup  finely chopped green onion

Directions

1. Mix first 4 ingredients in a small bowl.
2. Using tenderizing mallet, pound each piece of meat until slightly flattened.
3. Dip mallet into garlic mixture and then pound into the meat (1 dip per side).
4. When meat has about doubled in size, rub each side with a little flour.
5. Heat butter and oil in Dutch oven over medium-high heat.
6. Add meat in batches and fry until nicely browned.
7. Transfer to a platter.
8. Add onion,celery, green pepper,tomato paste, thyme and water to pot and cook, stirring constantly, until vegetables are tender.
9. Return meat to pot and season with salt, pepper and pepper sauce to taste.
10. Cover and simmer until meat is tender, about 1 hour.
11. (Tenderizing will be hastened by adding vinegar when meat is returned to pot. Stir to blend well.).
12. Combine grits, butter and egg and beat well.
13. Season to taste with salt and pepper.
14. Stir green onions into grillades.
15. Spoon grits onto plate and top with grillades.