Houstonist Cooks: Grits & Grillades

It's still rainy (newsflash) and we understand the forecast for the weekend calls for steady rain, scattered toad stranglers and patchy drizzle. If you find yourself temporarily blinded by some ridiculously bright orb hanging in the sky, well, that is the .25% chance of isolated sunshine - color yourself lucky, provided you don't fall down or wreck the car during this flash of brilliance. Since you are all cooped up and surrounded by grayness, you may as well invite a whole passel of friends over for some Bloody Mary's, Mimosa's or ice cold Lone Star beer and some brunch. Now, there really is no better brunch than a mess of Grits (of the garlic & cheese variety) and some Grillades(Gree-yahd's). This meal will put a smile on your face (that, or you need to step away from the breakfast booze, as it's causing you to grin like the village idiot) and it is really not difficult to prepare for a crowd (6-8 people, based on this recipe and the use of fresh fruit additives to your menu). Even when it's rainy, you must Laissez Le Bon Temps Roulez!

Grits and Grillades

1-Round Steak, chuck steaks etc.
Flour to dust steaks
1/2 Tsp. Garlic Powder
1- Large or 2 - Med. onions chopped
¼ cup celery chopped
1-bell pepper chopped
1/2 cup onion tops chopped
1/4 cup parsley chopped
2 cans of stewed tomatoes or1 can of stewed tomatoes and 1 can of Ro-Tel™ Original" tomatoes.
Pinch of sugar
Vegetable oil to cover bottom of pan
2 beef bouillon cubes dissolved
Salt & Pepper

Cut steaks into 4” squares or 1" strips and season meat with salt, pepper and garlic powder, then toss in flour to coat. Place vegetable oil in a pan (skillet) and heat over medium, brown meat, turning once to brown both sides. Remove meat and set aside. Put stewed tomatoes in the same pan and cook until liquid has cooked out, add sugar. Return steak to the pan and remaining ingredients in with cooked tomatoes and add salt, pepper, garlic, parsley, onion tops, beef bouillon cubes. Cover and cook an hour to an hour and a half, until meat is tender. Serve over hot Garlic Cheese Grits, Plain Grits or Rice.

Garlic Cheese Grits

6 cups water, or chicken broth
1 teaspoon salt
2 cups grits (we use quick cooking ones from Quaker)
1 or more teaspoons each minced garlic (not the dry kind), white pepper, cayenne pepper and black pepper - use more cayenne to taste, if desired.
1/2 cup milk
1 stick butter (real, unsalted - no oleo)
4 large eggs, beaten
1 lb of Velveeta, diced

Preheat Oven to 350.

Bring the water/broth, salt and spices to a boil in a saucepan (a pretty big one). Add grits and whisk or stir until fully combined (no lumps, please), reduce heat and simmer until thick. Add the velveeta, milk and butter and stir to combine, then add eggs. Pour into a 2 quart (ish) casserole that has been sprayed well with non-stick cooking spray. Bake 45 minutes to an hour, until set.

Serve these with some fresh fruit or some biscuits (either homemade or the whomp kind - you know, peel the paper, whomp it on the counter, bake as directed) and your brunch is complete!