Grillades and Grits

Grillades and Grits
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Category: main dish


2 lbs. Chuck tender cutlets or Beef Top Round, about 4-inches in size
3 tablespoons Emeril's Essence or your favorite Cajun seasoning
1/2 cup All-Purpose flour for dredging
4 tablespoons Canola Oil
2 tablespoons butter
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green bell peppers, chopped
1/1/2 tablespoons garlic, minced
4 ounces sliced button mushrooms
3/4 cup white wine (I used Pinto Grigio)
2 cups beef stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne
1/2 teaspoon dried oregano
Baked Gruyere Grits (recipe follows)

For the grits:
6 tablespoons butter, divided 4/2
4 cups water
1 teaspoon salt
1 cup Quick Cooking Grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon black pepper
1 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated


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Added 7 years ago by:
Racheal McAvoy Masters Racheal McAvoy Masters
     3,847 recipes
3 people cheffed this recipe
Kristin Smith Keck TaylorBetty Mortillaro GilmoreRacheal McAvoy Masters
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