Paula Deens Grillades And Grits Recipes

PAULA DEEN'S GRILLADES AND GRITS

Steps:

• Season beef with kosher salt, black pepper and garlic powder.
• Dust beef with about 1/3 cup flour and toss lightly.
• Spray a cast iron Dutch oven with cooking spray.
• Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired).
• Brown meat in hot fat and remove to a large bowl using a slotted spoon.
• Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
• Add or take away to total 3 tablespoons of fat to make your roux.
• To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.
• Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
• Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
• Add fresh tomatoes and 1 can extra hot tomatoes.
• Simmer for about 1 hour and 15 minutes, stirring occasionally.
• Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
• Serve over your favorite hot buttered grits.

GRILLADES & GRITS

Steps:

• Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
• Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.

GRILLADES AND GRITS

Steps:

• Spray a cast iron Dutch oven with cooking spray.
• Season pork with the House Seasoning. Dust the pork with about 1/3 cup of flour and toss lightly. Heat bacon grease and 4 tablespoons butter. Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving a total of 3 tablespoons of fat to make your roux.
• To make roux:
• Add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, pepper, salt, and dried basil and stir. Add the extra-spicy tomatoes and simmer for about 1 hour and 30 minutes, stirring occasionally.
• Just before serving, add fresh tomatoes. Remove bay leaves and stir in the parsley. Serve over hot buttered grits in martini glass with a cheese straw garnish, if desired.
• Grits:
• In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water, if necessary.
• Grits are done when they have the consistency of smooth cream of wheat. Stir in half the 1/2 cup butter and serve with remaining butter divided equally on top of each portion. Serve with fruit or with a savory meal.

PAULA DEEN'S TOMATO GRITS

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
• Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
• Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.