Cheese Grits with Ragu
Cheesy grits topped with a delicious Ragu sauce make for a savory and comforting meal. Try this easy-to-make recipe from Tillamook and enjoy a delicious dinner.
Polenta with Braised Beef
3 lb Chuck roast cut into 2-3 inch pieces
1 tbsp Kosher salt
2 tbsp Olive oil
2 Medium sized carrots, finely diced (about one cup)
1 Medium onion, diced
3 Ribs celery, diced
4 large cloves Garlic, minced
1 Bay leaf
3 sprigs Fresh thyme
2 cups Red wine
1 cup Beef stock
3 tbsp Tomato paste
1 cups Grits
4 cups Milk
4 cups Chicken stock
1 tsp Salt
2 cups Wild mushrooms
4 tbspTillamook Salted butter
Braiser or Dutch oven
In a large braiser or dutch oven, heat olive oil over medium high heat until smoking.
Pat dry beef and heavily salt all sides. Working in small batches, brown meat in braiser until all sides are dark brown, about 3 minutes on each side. Remove browned meat from braiser and set aside. Continue with remaining meat.
Once meat is cooked, add in 2 more tbsp of olive oil and sauté onion, carrot, and celery until soft. Add in garlic, thyme, and bay leave and cook until fragrant. Stir in tomato paste and pour in red wine. Bring mixture to a simmer and set meat back to the dish. Cover and roast on center rack for 2.5 hours.
Optional: While meat is cooking, melt butter in a small pan and add in mushrooms. Sauté until tender, about 5 minutes, and set aside.
When meat has 30 minutes left, bring grits, milk, chicken stock, and remaining salt to a low simmer, stirring constantly. Continue to whisk over medium low heat until grits begin to thicken, about 20 minutes. Once they’ve reached a desired consistency, add in cheese and stir until cheese is melted through.
In a bowl, spoon cheesy grits in a 1-inch layer. Top with braised meat and pan sauce along with optional sautéed mushrooms and enjoy!
Notes: As the grits cool down, they will firm up quite a bit. To thin them out, add a little milk and whisk over low heat.