Grillades & Mushroom Grits

  1 1/2 pound Beef Shoulder tender, cleaned, trimmed, sliced
  1 cup Adluh Plain Flour
  1/4 cup Cajun Seasoning
  to taste Salt and Pepper
  1 cup Adluh Stone-ground White Grits
  3 cups Water
  1 cup Heavy Cream
  1 cup Mushrooms mix of domestic, shitake, crimini
  1/4 cup Peas
  4 slices Bacon chopped, fried (reserve the fat)
  1 Green Onion sliced
  1 cup Parmesan Cheese
   Olive Oil

 
Grits - Heat some olive oil in a pot. Saute mushrooms and green onion. Add the water and cream and bring to a boil. Stir in the grits. Bring back to a boil while stirring and then turn down to a simmer. When the grits are done, stir in the bacon, cheese and peas. Adjust the seasoning. Beef - Season the beef and the flour. Dredge the beef in the flour. Heat the reserved bacon fat. Saute the beef until done. Optional - For a quick sauce, remove any remaining fat from the beef pan. Deglaze the pan with sherry or brandy then add some cream and reduce. Makes 4 servings.