Old school meets old school in this Southern Classic, with rice grits replacing corn. The rice more actively imbibes the cheese bath and grillades flavors, and the texture is incomparable.
1 cup Mississippi Middlins White Rice Grits
2 cups of chicken broth or water for cooking grits
½ cup of cream
6 ounces Parmesan, Gruyere, or mix, shredded
2 pounds choice Round Steak, sliced 1/2” thick, then cut in about 2” pieces
2 cups of Delta Belle or Missimati Fragrant Rice Flour, for dredging steak and making roux
2 tbsp pepper
2 tbsp salt
Cooking oil for frying steak and sautéing vegetables
5 stalks celery, chopped
1 large onion, chopped
2 small bell peppers, chopped
2 tbsp garlic, minced
3 tbsp Herbes de Provence
1 quart beef broth
½ cup sherry
1.5 sticks butter
½ cup chopped green onions for garnish
2 tbsp fresh rosemary, for garnish (optional)
Make roux. In medium skillet, melt butter. Turn heat to low, and slowly add 1 cup rice flour. Stir frequently and continue to heat until roux darkens from light to medium brown, about 20 minutes.
In mixing bowl, combine 1 cup flour, pepper, and salt. Dredge steak in rice flour. Heat cooking oil in large skillet or pot, and brown steak on both sides. Set aside.
In same skillet or pot, lightly brown garlic. Add celery, bell pepper, onions, and Herbes de Provence. Sauté until onions translucent.
Add roux to vegetable mix, blending well.
Add beef broth and sherry to vegetables, and stir until mixture begins to slightly thicken.
Add fried round steak to vegetables. Stir occasionally over low heat until steaks become tender, about 1 to 2 hours.
Make rice grits. Bring chicken broth or water and 1 tbsp oil to boil, then add grits. Cover with tight fitting lid and cook for 10 minutes. Remove lid, stir in cream, then cheese until cheese melted.
Plate grits, then spoon grillades on top and garnish with chopped green onions and rosemary.