Title: Grillades and Grits _sl_
Categories: Southern Main
Yield: 12 Servings

4	lb	Veal or boneless beef rump roast
1/2	c	Bacon drippings; divided
1/2	c	All-purpose flour
1	c	Onion; chopped
2	c	Green onions; chopped
3/4	c	Celery; chopped
1 1/2	c	Green bell pepper; chopped
2	cl	Garlic; minced
2	c	Tomatoes; peeled & chopped
1/2	ts	Tarragon leaves
1	ts	Dried whole thyme
1	c	Water
1	c	Burgundy or other dry red wine
1	ts	Salt
1/2	ts	Pepper
2		Bay leaves
1/2	ts	Hot sauce (Tabasco)
2	tb	Worcestershire sauce
3	tb	Fresh chopped parsley
		Garlic Cheese Grits
GARLIC CHEESE GRITS
8	c	Boiling water
1	ts	Salt
2	c	Uncooked quick-cooking grits
12	oz	Process cheese-type food with garlic (I'd substitute Cheddar

Remove fat from meat; cut into 1/2" slices. Saute' meat in 1/4 cup bacon drippings in a heavy Dutch oven 2 to 3 minutes on each side or until browned. Remove to a serving platter, and repeat until all meat is browned. Set aside. Add remaining 1/4 cup bacon drippings to Dutch oven. Add flour; cook over medium heat, stirring constantly, until roux is the color of caramel. Add onion, green onions, celery, green pepper, and garlic to roux; cook until tender. Add tomatoes, tarragon, and thyme. Cook 3 minutes, stirring constantly. Add water and next 6 ingredients, stirring until blended. Return meat to Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and simmer 30 minutes. Remove bay leaves; stir in parsley. Serve mixture over Garlic- Cheese Grits. Yield: 12 servings.

GARLIC CHEESE GRITS: Bring water and salt to a boil in a Dutch oven; stir in grits. Return to a boil; reduce heat, and cook 4 minutes, stirring occasionally. Add cheese-food, stirring until melted.

Recipe from Mary Hamblen of New Orleans, Louisiana in May, 1988 "Southern Living" magazine Typos by Jeff Pruett

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