OMG – I simply LOVE dishes like this one. Steamy and hardy, tender chunks of beef are stewed with slices of red bell pepper, tomatoes, onions and garlic served over a heaping helping of cheese grits – my mouth is watering.
What is it about corn, like these cheese grits, and tomatoes? EGADS, what a perfect pairing, perfect comfort food for a cold winter evening supper.
I used a leftover chuck roast that I shred into big chunks. Any meat that becomes tender as it’s cooked would work. And, the chuck roast can be cooked in a slow-cooker, to make things even easier.
There’s a little prep work, but the final result is well worth the effort.
I’ve rarely eaten grits. It’s one dish neither side of my family or my husband’s family prepared. Richard was undecided, too, as he had grits in the south, but thought they lacked flavor. Once, I had a spectacular grits, ham, and cheese casserole at The Kitner House in Corydon, Indiana. I have their recipe, but never tried it. (What was I thinking??) My inspiration for the cheese grits in this recipe comes from The Pioneer Woman. Be forewarned: this makes a lot of grits, like 12 servings. Feel free to half it. I left out the bacon, subbed half-and-half for the heavy cream, and used sharp white cheddar cheese in place of Monterey Jack, because that’s what I had in the fridge, and regular grits rather than instant, because that’s what Pioneer Woman instructed.
- 2 Tablespoons bacon drippings or other cooking oil
- 1 large yellow onion, chopped
- 2 cups stone ground grits, not instant
- 4 cups low sodium chicken broth
- 2 cups water
- 2 cups half-and-half
- 1-1/2 cup sharp cheddar cheese
- Dash of cayenne pepper or Tobasco
- salt and pepper to taste
- In a heavy pot over medium-high heat, add drippings or oil. Add onions and cook until the onions are golden brown.
- Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
- After 30-40 minutes of cooking time, pour in half-and-half. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt,
pepper and cayenne or Tobasco to taste. - Remove from heat and stir in grated cheese. Keep warm and serve.
The grits were spectacular. My husband loved them. We lamented this was only our first try and vowed to consider grits as a future full bodied side. So impressed, I made a grits and collard greens casserole from Trish Yearwood at Thanksgiving.
That’s how impressed I was.
Try this AMT recipe for Pork Tenderloin with Apples and Onions to serve with grits, too. Awesome!
Let’s cook!
If you decide to use a fresh chuck roast in a slow-cooker instead of leftover, you should season with salt and pepper, and brown the roast on both sides in a hot skillet first. Browning intensifies the beefy flavor, which is essential for a flavorful gravy.
If leftover chuck roast is what you have to use, shred the beef into big chunks, and follow instructions to make the beefy/vegetable gravy.
Not a grits fan? Spoon the tasty concoction over mashed potatoes, egg noodles or rice. Fantastic!
- 1 3-4 pound chuck roast or leftover chuck roast cut into large chunks
- 1 large onion, halved and cut into slices
- 3-4 cloves garlic, minced
- 1 red bell pepper, seeded and cut into strips
- 1 15oz can of diced tomatoes
- 2 cups of low sodium beef broth
- 1 Tablespoon soy sauce or Worcestershire sauce
- *If using a fresh chuck roast, salt and pepper both sides. In a hot skillet, brown roast on both sides. Place browned roast into a slow-cooker.
- *If using leftover chuck roast, shred meat into large chunks. Set aside.
- In a large skillet over medium-high heat, add one Tablespoon olive oil.
- *If browning fresh roast, add olive oil to skillet.
- Add onion and brown until translucent.
- Add garlic and cook for 30 seconds or until fragrant.
- Add red pepper strips and saute with the onions and garlic for 1 minute.
- Add the canned tomatoes. Stir to distribute.
- Add beef broth, soy sauce or Worcestershire and stir.
- *If using a slow-cooker, pour hot mixture over the roast. Cover, and cook on high for 3-4 hours or on low for 5-6 hours. 45 minutes before serving, remove roast and cover to keep warm. Make a slurry using 2 Tablespoons cornstarch and 2 Tablespoons water. Add slurry to liquid in slow-cooker. Return the meat and any juices that accumulated. Cover and continue cooking to allow the gravy to thicken a bit. At the end of cooking, remove the roast, shred meat into large chunks, and return to the slow-cooker. Mix everything together, and ladle a serving over a helping of cheesy grits, mashed potatoes, egg noodles, or rice.
- *If using leftover meat, bring the mixture in the skillet to a boil. Reduce heat to medium. Gently simmer to reduce liquid for 10-15 minutes. Add the meat chunks. Continue to cook over medium heat until everything is up to temperature and ready to serve. Ladle a serving over cheesy grits, mashed potatoes, egg noodles or rice.
