Grillades and Grits

spicysouthernkitchen.com

Donald

subheading: Grillades:

1 ½ to 2 pounds top round steak, cut into ½-inch slices

⅓ cup flour

1 ½ teaspoons cajun seasoning

3 tablespoons vegetable oil, divided

1 celery stalk, chopped

1 onion, chopped

½ green pepper, diced

½ red bell pepper, diced

3 cloves garlic, minced

1 tablespoon flour

1 (14.5-ounce) can beef broth

1 (14.5-ounce) can fire-roasted tomatoes, undrained

2 leaves bay

2 teaspoons Worcestershire sauce

1 teaspoon red wine vinegar

1 teaspoon tabasco sauce

½ teaspoon Italian seasoning

subheading: Grits:

2 cups water

2 cups milk

1 teaspoon salt

1 cup stone-ground grits, I like white grits

2 tablespoons butter

¼ teaspoon white pepper

½ cup shredded Cheddar cheese

¼ cup shredded Parmesan cheese

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