Name: Grillades & Grits
Ingredients: 2 pounds beef chuck roast (cut into 2-inch pieces, about 1/4-inch thick); 1 tablespoon Cajun seasoning (used: Tony Chachere’s); 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 cup all-purpose flour (divided); 2 tablespoons bacon grease or vegeteable oil; 1/4 cup vegetable oil; 2 cups chopped onions; 1 cup chopped bell peppers; 1 cup chopped celery; 1/4 teaspoon cayenne; 1 can diced tomatoes; 2 cloves chopped garlic; 3 bay leaves; 1 tablespoon fresh thyme leaves (coarsley chopped); 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 2 cups beef stock; 2 tablespoons Worcestershire sauce; 1 tablespoon Cajun hot sauce (used: Tabasco); 1/2 cup dry red wine; 2 tablespoons finely chopped parsley leaves; 4 green onion tops (sliced); Baked Cheese Grits (recipe follows)

Baked Cheese Grits

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Author: Jennifer Locklin

Ingredients

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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

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Instructions

Preheat the oven to 350 degrees F.
Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter.
Over medium heat bring to a boil: milk, salt, cayenne remaining tablespoon of butter. Immediately stir in the grits, and reduce the heat to medium. Whisk steadily while cooking, uncovered, for 6 to 8 minutes, until the grits are tender and creamy. Remove from heat and whisk in 1 1/2 cups cheese until melted. Pour the grits into the prepared pan and sprinkle with remaining cheese. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.

Find it online: https://jennifercooks.com/grillades-grits/