f plastic wrap and pound with a
Fry steak until brown.
Set aside.
In the same skillet saute onions; add the flour and brown slightly.
Add tomato sauce, water and other seasonings.
Lower heat and add meat.
Cover and simmer for 45 minutes.
Serve with rice.
Grits and Grillades is a traditional brunch favorite in New Orleans.
ive oil, herbs, garlic, salt and pepper. Heat a large skillet
Bring water and salt to boil.
Stir in grits then reduce
Coat 4 1/2 qt crock pot with nonstick cooking spray. Add bell peppers, celery, all but 1/2 cup of green onions, butter, seafood seasoning, and red pepper. Cover and cook on LOW 4 hrs or on High 2 hours.
Turn crock pot to HIGH. Add shrimp. Cover. cook 15 minutes longer. Meanwhile, bring water to boil in medium saucepan. Add grits and cook according to package.
Stir in cheese, cream and remaining 1/2 cup green onions. Cook 5 minutes longer or until cheese has melted. Serve over grits.
VARIATION: Also delicious served over polenta.
oil; stir in grits.
Return to boil and reduce heat.
Combine whipping cream and 3 cups chicken stock in
Cook grits in boiling water until soupy, add salt.
Cut cream cheese in small pieces.
Stir into grits and add margarine.
While cheese and margarine melt, break eggs in cup.
Fill cup with milk. Heat together and add to grits.
Pour into greased 2-quart casserole.
Bake 300 degrees for 45 minutes, then sprinkle top with grated cheese.
Bake 10 minutes longer and serve hot.
r the grits - bring 2 cups of half and half, water, and butter to
Bring water to a boil; stir in grits.
Return to a boil; reduce heat and cook 4 minutes and continue to stir.
Combine grits and cheese.
Stir until cheese melts.
Combine eggs, milk, thyme and garlic powder in small bowl; mix well.
Add a small amount of hot grits mixture to egg mixture.
Stir well.
Stir egg mixture into remaining hot grits.
Add sausage and stir well. Pour into a greased 12 x 8 x 2-inch baking dish.
Bake at 350\u00b0 for 30 minutes or until set.
Yield:
8 servings.
Bring water and salt to boil; stir in grits.
Return to boil. Reduce heat.
Cook 4 minutes.
Combine grits and cheese in a large bowl.
Stir until cheese is melted.
at. Slowly whisk in the grits and bring to a boil.
-quart casserole place water, grits and salt.
Microwave at High
Stir
boiling
water,
grits and salt together and cook until smooth and thick.
Stir cut up cheese and margarine into cooked grits
until
melted.
Add beaten eggs; mix well.
Pour into buttered 9 x 13-inch pan.
Bake at 350\u00b0 for 1 hour.
Bring water and salt to a boil.
Stir in grits.
Return to boil.
Reduce heat; cook 4 minutes.
Stir occasionally.
Combine grits and cheese in a large bowl.
Stir until cheese is melted.
Brown sausage, stirring until it is crumbly and no longer pink. Drain on paper towels. While sausage is cooking, bring water and salt to a boil. Add grits and cook until creamy. Remove grits from heat. Add cheese and stir until cheese is melted. Add green chili, eggs and margarine. Add cooked sausage. Bake in 9 x 13-inch dish at 350\u00b0 for 1 hour. Let set a few minutes. Cut into squares and serve.
oil.
Stir in the grits and cook 5-10 minutes, stirring
Into 6 cups boiling water, add grits and boil 10 to 15 minutes.
Add salt, butter, cheese and egg yolks.
Beat egg whites until stiff and fold in.
Bake 1 hour at 350\u00b0.
Serves 8 to 10. May be made the day before and kept in refrigerator or may be frozen.
Bring water and salt to boil.
Add grits and return to boil. Reduce heat.
Cook 4 minutes.
Melt in cheese.
Bring chicken broth and heavy cream to a boil. Add the grits and cook. Then add parmesan cheese, tomatoes, crisp bacon and collard greens.