Mmmmm! Do you guys eat grits at home with your dinners? I love a cheesy grit.
A cheesy grit with my bacon and eggs? Yes!
A cheesy grit with an easy stove top beef recipe? Yes!
I have been making grits as a side for many, many years which is great because they’re an easy side PLUS a naturally gluten-free side too. If you just are not a grit person, no worries. You can serve this over rice, pasta or just by itself too. Happy eating! xx
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Beef Over Cheesy Grits
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Description
This easy weeknight supper will be on the table in no time flat!
Ingredients
Scale
- 1 pound of stew meat (found right there by the ground beef, already chopped into bite-sized pieces)
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves of garlic, chopped
- 1 (8 oz) can of tomato sauce
- 1 (14 oz) can of diced tomatoes
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons Italian seasoning
- about 3 cups of cooked and ready to eat grits (use instant of old fashioned, whichever you have and prepare per box directions)
- 1 cup of grated Parmesan cheese
- chopped parsley to garnish
Instructions
- In a pot over medium-high heat, brown up your stew meat in a drizzle of EVOO. Add in a liberal pinch of both salt and pepper.
- After your meat has browned, I do like to drain off the pot before adding in my chopped onion. Drain, add in your onion and then an extra pinch of salt and pepper. Allow the onion to saute about five minutes or so before stirring in your chopped bell pepper and garlic.
- All the chopped pepper to get tender (about 2 to 3 minutes) before stirring in your tomato sauce, diced tomatoes, Worcestershire sauce and Italian seasoning. Simmer together about 10 minutes.
- Meanwhile, make sure you heat your grits per the package directions. When your grits are hot and ready to serve, stir in your grated Parmesan cheese and a nice big pinch of both salt and pepper. Cover and set aside.
- Now, you’re ready to plate! Serve your beef mixture on top of the cheesy grits with a bit of parsley to garnish.
Notes
I always look for products and brands that are certified gluten-free and make substitutions when necessary.
Erika Slaughter says
We were JUST talking about cheesy grits! They’re so darn good!
Charmaine Ng | Architecture & Lifestyle Blog says
Looks really good as always! Thanks for sharing! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Amy says
Looks yummy!
Have you tried cooking your grits in chicken stock? It’s sooo good!
Mix and Match Mama says
No but I love cooking my rice and pasta in stock!!
Gail says
I cook mine in chicken stock too if not for breakfast.
Gail says
I make Cheesy Grits too and love them with Gouda cheese! I make cheesy grits with shrimp…a copy from our beach trip to Gulf Shore/Orange Beach, Alabama. Grits topped with fresh shrimp (grilled or sautéed), crumbled crisp bacon, and a few sliced green onions. YUM!
Mix and Match Mama says
Well, you know how much I LOVE gouda!!!!
Kelly Brick says
We LOVE grits and have found our favorite to be the stone ground white grits from Trader Joe’s. I don’t know what it is about them but they have great flavor and we all prefer the texture of them.
leslie roberts clingan says
Gimme grits day or night! Mmm. This recipe sounds quick but hearty. Pinning!
Heather says
Yum!! Looks delicious. <3
Allyson says
Made this last night and loved it! Thanks for sharing!
Katerina says
Grits are such an American classic! These look particularly good – thanks for the inspiration!
Brooke says
I made this last week. It was good! I like that it is something different. I am from Texas and surprisingly had never ate grits before!
Mix and Match Mama says
Yay! I’m so happy you liked it!