Grillades and Cheese Grits

Main Course

Recipe courtesy of Holly Clegg's Trim & Terrific, Gulf Coast Favorites

Serves 6 to 8

  • 2 pounds lean, boneless, beef round steak, trimmed and cut into 1-inch strips
  • Salt and pepper to taste
  • 4 tablespoons all-purpose flour, divided
  • 1 onion, chopped
  • 1 green bell pepper, cored and chopped
  • ½ cup celery
  • 1 ½ cups chopped tomatoes (drained canned tomatoes may be used)
  • 1 teaspoon minced garlic
  • 2 cups fat-free beef broth
  • 1 tablespoon cider vinegar
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon Worcestershire sauce
  • 1 bunch green onions, chopped

Cheese Grits

  • 2 cups fat-free chicken broth
  • 2 cups skim milk
  • 1 cup water
  • 1 1/2 cups quick grits
  • 1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup chopped green onions
  • Salt and pepper to taste
  • Dash  cayenne

Grillades and Cheese Grits

Grillades and Cheese Grits

Click to enlarge image



Season steak strips to taste and coat with 3 tablespoons of flour, shaking off excess. In a large nonstick skillet coated with nonstick cooking spray, brown meat over medium heat for 5-7 minutes on each side.
Remove from skillet and set aside.

Add onion, pepper, celery, and tomatoes to same skillet and cook over medium heat about 5-7 minutes, stirring occasionally. Gradually add remaining 1 tablespoon flour, stirring for one minute.
Add garlic, broth, vinegar, thyme, and Worcestershire sauce and bring to a boil.

Return meat to skillet. Reduce heat and cook, covered, for 1 1/2 hours, or until meat is very tender, stirring occasionally.
Add green onions, cook a few minutes longer, and serve with Cheese Grits.

In a medium pot, bring broth, milk, and water to a boil.  Add grits, reduce heat, cover, and cook for about 5 minutes, or until grits are thickened and creamy.
Add remaining ingredients, stirring until cheese is melted.

Serve immediately.

Louisiana Recipes Weekly


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