Grillades (gree-YAHDS) and grits, like salt and pepper or bread and butter, are an assumed pair in New Orleans. It sounds like dinner, and sometimes it is, but brunch is the most popular menu spot for the Creole dish.

Grillades and Baked Cheese Grits

4 1/2 pounds round steak
2 teaspoons salt
2 teaspoons ground black pepper
Vegetable oil
2/3 cup all-purpose flour
2 cups chopped onion
1 1/2 cups chopped green bellpepper
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped fresh parsley
4 garlic cloves, minced
2 (14 1/2-ounce) cans stewed tomatoes, undrained
1 teaspoon dried thyme
3 bay leaves
2 cups water

Baked Cheese Grits:

5 cups water
1 teaspoon salt
1 1/3 up uncooked quick-cooking white grits
1 (15 1/2-ounce) can yellow hominy, drained
1/2 cup butter or margarine
2 cups (8 ounces) shredded sharp cheddar cheese
1/2 cup freshly grated Parmesan cheese

1. Cut meat into serving-size pieces; sprinkle with salt and pepper.
2. Pour 1/2 cup oil into a Dutch oven. Fry steak in batches in hot oil over medium-high heat until browned (about 2 minutes on each side.) Remove to platter, and repeat until all meat is browned.
3. Measure pan drippings; add enough oil to drippings to measure 2/3 cup, and return to Dutch oven. Add flour; cook over medium heat, whisking constantly, 10 minutes or until roux is caramel colored.
4. Stir in onion and next 5 ingredients; cook until tender. Stir in tomatoes and next 3 ingredients, stirring well.
5. Return meat to Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Remove and discard bay leaves. Serve with Baked Cheese Grits.
6. For Baked Cheese Grits: Bring 5 cups water and salt to a boil in a heavy Dutch oven; gradually stir in grits. Return to a boil; reduce heat, and cook 4 to 5 minutes, stirring occasionally.
7. Stir in hominy, butter, and cheddar cheese; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with Parmesan cheese.
8. Bake at 350°F (175°C) for 45 minutes or until set.

Makes 12 servings.