Classic Grillades and Two-Cheese Grits | Rachael Ray | Recipe
For the Creole seasoning, combine ingredients and store in airtight container in cool place.
For the grillades, bring meat to room temperature and pat dry.
Heat a shallow layer of oil in a large Dutch oven over medium to medium-high heat.
5-Quart Cast Iron Dutch Oven
5-Quart Cast Iron Dutch Oven
Preheat oven to 300°F, with rack at center.
Season meat on both sides with salt and pepper and dredge in flour seasoned with 1 tablespoon Creole seasoning. Shake off excess and brown 2 pieces at a time, 5 or 6 minutes, turning occasionally. Transfer to a platter and add onions, celery and peppers to the drippings. Season with salt and pepper and add remaining 1 tablespoon Creole seasoning. Soften a few minutes and stir to loosen any drippings, then add bay leaf, thyme, ginger and garlic and stir another minute. Add Worcestershire sauce, hot sauce, broth and tomatoes, bring to a bubble, then slide meat back into sauce and cover. Place in oven about 2 to 2 ½ hours until very tender.
When meat is 90 minutes into cook time, prepare grits. Whisk the grits into hot milk and broth. Cover, reduce heat to low and cook about 18 minutes, stirring occasionally. Stir in cheeses and butter, then season with salt and white pepper to taste.
Slice the steaks against the grain on a board. Let sauce reduce to thicken. Slather the grits into shallow bowls or deep lipped plates and arrange sliced meat on top. Top with sauce and scallions. Pass extra hot sauce at table.
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