A Classic Steak & Grits Recipe

Ingredients:

• 1 pound of sirloin steak
• 1 cup of grits
• 3 cups of water
• 1 cup of milk
• 1/2 cup of shredd cheddar cheese
• 1/4 cup of butter
• Salt and pepper
• 2 tablespoons of olive oil

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Season the steak with salt and pepper and rub with olive oil.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from grill and let rest for 5 minutes.
4. While the steak is resting, bring water to a boil in a medium-sized saucepan. Add grits and stir until combined.
5. Reduce heat to low, cover, and cook for about 20 minutes, or until grits are tender and thickened. Stir occasionally.
6. Once grits are cooked, stir in milk, cheese, butter, salt, and pepper. Mix well until cheese is melted and everything is well combined.
7. Serve steak on top of the grits, and enjoy!

You can also add some additional flavor by topping the steak with a pat of garlic butter, or adding some sliced mushrooms or onions to the pan when grilling the steak. Enjoy your delicious steak and grits!

Steak and grits is a dish that originated in the Southern United States, where grits are a staple food. Grits are made from ground corn and have a similar consistency to porridge or polenta. They are often served as a breakfast food, but can also be enjoyed as a side dish or as part of a main course.

The origins of steak and grits are not clear, but it is likely that the dish was popularized in the Southern states of the US, where beef is commonly consumed and grits are a traditional food. Over time, the dish has become a popular comfort food and is now enjoyed in many parts of the country, often with regional variations in seasoning and preparation.

Grits are a food that originated in the Southern United States, where they have been a staple food for centuries. The dish is made from ground corn that has been treated with an alkaline solution, such as lye or lime, which helps to remove the outer hull and germ of the corn, leaving behind the starchy endosperm.

The origins of grits can be traced back to the Native American communities that inhabited the Southern region of what is now the United States. They made a similar dish using a process called nixtamalization, which involves soaking corn in an alkaline solution to make it more nutritious and easier to grind.

The use of grits as a food staple was later adopted by European settlers, who also introduced new ingredients and techniques to the dish. Today, grits are enjoyed throughout the United States and are often served as a breakfast food or as a side dish with meat, seafood, or vegetables.