Grillades and grits _sl_

12 servings

Ingredients

Quantity Ingredient
4 pounds Veal or boneless beef rump roast
½ cup Bacon drippings; divided
½ cup All-purpose flour
1 cup Onion; chopped
2 cups Green onions; chopped
¾ cup Celery; chopped
1½ cup Green bell pepper; chopped
2 cloves Garlic; minced
2 cups Tomatoes; peeled & chopped
½ teaspoon Tarragon leaves
1 teaspoon Dried whole thyme
1 cup Water
1 cup Burgundy or other dry red wine
1 teaspoon Salt
½ teaspoon Pepper
2 eaches Bay leaves
½ teaspoon Hot sauce (Tabasco)
2 tablespoons Worcestershire sauce
3 tablespoons Fresh chopped parsley
Garlic Cheese Grits
8 cups Boiling water
1 teaspoon Salt
2 cups Uncooked quick-cooking grits
12 ounces Process cheese-type food with garlic (I'd substitute Cheddar and add some Garlic

Directions

GARLIC CHEESE GRITS

Remove fat from meat; cut into ½" slices. Saute' meat in ¼ cup bacon drippings in a heavy Dutch oven 2 to 3 minutes on each side or until browned. Remove to a serving platter, and repeat until all meat is browned. Set aside.

Add remaining ¼ cup bacon drippings to Dutch oven. Add flour; cook over medium heat, stirring constantly, until roux is the color of caramel. Add onion, green onions, celery, green pepper, and garlic to roux; cook until tender. Add tomatoes, tarragon, and thyme. Cook 3 minutes, stirring constantly. Add water and next 6 ingredients, stirring until blended.

Return meat to Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and simmer 30 minutes. Remove bay leaves; stir in parsley. Serve mixture over Garlic- Cheese Grits. Yield: 12 servings.

GARLIC CHEESE GRITS:

Bring water and salt to a boil in a Dutch oven; stir in grits.

Return to a boil; reduce heat, and cook 4 minutes, stirring occasionally. Add cheese-food, stirring until melted.

Recipe from Mary Hamblen of New Orleans, Louisiana in May, 1988"Southern Living" magazine Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-11-95

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