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3-Cheese Grits and Grillades | Food and recipes

3-Cheese Grits and Grillades |  Food and recipes

“Grits are one of my favorite dishes,” says chef Kelsey Barnard Clark, author of the cookbook Southern Grit and owner of the KBC restaurant in Dothan, Alabama. “It’s such a classic southern dish. It’s modest. It’s cheap. It’s a dried product in your pantry that you take out and use to prepare a meal along with other things you have in your pantry or fridge.”

In this recipe, which the Top Chef winner offers as a special at KBC, Barnard Clark uses gouda, cheddar, and parmesan, but says any cheese will do. “Don’t be afraid to try other kids, even four different kinds together; I honestly have never met a cheese that isn’t good at grits.”

Tired of the long process of braising beef to fill your grits? Just make the grits and serve with eggs instead.

Yields: 4 to 6 servings

Stew

• 2 lb chuck roast, patted completely dry

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp salt

• 1 ½ tbsp olive oil

• ½ medium onion, chopped

• 3 cloves garlic, chopped

• 1 bay leaf

• ½ cup Worcestershire sauce

• ½ cup soy sauce

• 2 cups beef stock

grits

• 2 cups of water

• 2 cups of whole milk

• 1 cup stoned ground yellow grits

• 5 tablespoons butter, divided

• 2 tablespoons whipped cream

• ½ cup smoked gouda, freshly grated

• ½ cup sharp cheddar, freshly grated

• ½ cup Parmesan cheese, freshly grated

salt to taste

make it roast

Preheat oven to 325 degrees F. In a small bowl, stir garlic powder, onion powder, and salt with a fork until all ingredients are well combined to make a rub. Sprinkle and rub the spices over both sides of the meat with a dry hand, pressing gently to allow the spices to bond.

Heat olive oil in a large Dutch oven over high heat. Add the chuck to the pan and sear until browned, about 3 minutes per side (use tongs to turn the meat). Add onion, garlic, bay leaves, Worcestershire, soy sauce and stock and bring to a boil. Cover and transfer to oven and braise, basting with liquid every hour, until chuck is very soft and falling apart, about 3 to 4 hours.

Once cooked, remove the chuck from the cooking liquid and let it rest for 20 minutes. Cut the meat into bite-sized pieces and set aside. Once the frying liquid has cooled in the Dutch Oven, skim off and discard the fat. Heat remaining liquid over medium heat to about 1 cup au jus. (You can make the meat up to 3 days in advance, refrigerate in an airtight container with the juices, or freeze for up to 6 months.)

Make the grits

While the meat is resting and cooking juices are reducing, make the grits. In a medium saucepan, bring water to a boil with 4 tbsp. butter and a pinch of salt. Beat slowly into granules. Lower the heat and add milk. Cook, beating frequently until grains are soft and creamy, about 20 minutes. Remove from heat and whisk in remaining butter, cheese and cream. Season with salt.

Put everything together

Divide the grits, top with meat and drizzle the gravy over it. When you reheat the meat, heat it in the oven at 350 degrees for 20 minutes.

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