Grillades and Grits

Irv Miller

Ingredients:

For the grits:

¾ cup stone-ground yellow grits (such as C&D Mill)
1 cup heavy whipping cream
1 cup milk
1 cup water
1/8 cup grated white cheddar cheese
1/8 cup grated Pecorino Romano
½ teaspoon kosher salt
Dash freshly ground black pepper
2 tablespoons unsalted butter

For the Grillades:

2 medium-size pork or beef cutlets
1 cup all-purpose flour for dusting
¼ cup vegetable oil
1 cup finely diced onions
1 cup finely diced celery
½ cup finely diced bell pepper
1 cup peeled and diced tomatoes
1 tablespoon minced garlic
3 cups beef stock
1 cup sliced button mushrooms
½ cup chopped green onions
3 tablespoons chopped flat-leaf parsley
½ teaspoon sweet smoky paprika (La Chinta brand preferred)
2 dashes hot sauce (Tabasco brand preferred)
Kosher salt and freshly ground black pepper

Instructions:

For the grits: Place whipping cream, milk, water, grits and salt into a double boiler. Bring to a low boil and reduce heat to a simmer. Cover and cook 45 minutes to 1 hourStir frequently with a whisk or heavy-duty wooden spoon to avoid sticking and lumps. When grits are tender, add freshly ground pepper and grated cheese and stir until blended smooth. Stir in butter until completely melted.

For the Grillades: Cut steak into 3-inch squares. Season each steak with salt, pepper and paprika. Dust pieces generously in flour and set aside. Place a heavy-bottomed cast iron skillet over medium-high heat and add oil. Add the steaks one by one and let brown on both sides, turning only once; about 3 minutes each side.

Add onions, celery, bell pepper, tomatoes and garlic. Sauté the vegetables for 3 to 5 minutes or until tender. Add beef stock, bring to a low boil and reduce heat to simmer. Let grillades cook slowly for approximately 45 minutes. Stir occasionally. Once tender, add mushrooms, green onions and parsley. Season with hot sauce, salt and freshly ground black pepper. Serve grillades over grits and spoon on plenty of sauce.