Grillades and Baked Cheese Grits

  • Level: Intermediate
  • Total: 3 hr
  • Prep: 35 min
  • Cook: 2 hr 25 min
  • Yield: 6 servings
Share This Recipe

Ingredients

1 1/2 pounds beef top round, cut into 2-inch pieces, about 1/4-inch thick

1 pound veal top round, cut into 2-inch pieces, about 1/4-inch thick

1 tablespoon Essence, recipe follows

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 cup all-purpose flour, plus more for dusting work surface

1/2 cup vegetable oil

2 cups chopped onions

1 cup chopped bell peppers

1 cup chopped celery

1/4 teaspoon cayenne

2 cups peeled, seeded, and chopped tomatoes

1 tablespoon chopped garlic

5 bay leaves

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

2 cups beef stock

1/2 cup dry red wine

2 tablespoons finely chopped parsley leaves

Baked Cheese Grits, recipe follows

3 tablespoons chopped green onion tops

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

1 tablespoon cayenne pepper

2 1/2 tablespoons paprika

1 tablespoon dried oregano

2 tablespoons salt

1 tablespoon dried thyme

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

Baked Cheese Grits:

2 tablespoons butter

6 cups whole milk

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper

2 cups quick-cooking white grits

2 cups grated sharp white Cheddar

Directions

  1. Combine the beef and veal in a large mixing bowl. Season the meat with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound the other sides of the meat.
  2. Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. Drain the meat on paper towel-lined plates. (Add the remaining half of the oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.)
  3. Add the onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  4. Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley.
  5. Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits. Garnish with some chopped green onions and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Baked Cheese Grits:

Yield: 6 servings
  1. Preheat the oven to 350 degrees F.
  2. Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter.
  3. Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tablespoon of butter. Bring to a boil, stir in the grits, and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 6 to 8 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.