Robert E. Lee Mexican Grits

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Grits refers to a ground-corn originating from Native American corn, that is common in the Southern United States and mainly eaten at breakfast. Mexican atole, and Italian polenta maize foods also originated from pre-columbian Native American corn.

I served grits to my family who had never eaten grits and they loved them. No real surprise given Mexicans have been eating corn since pre-columbian times! Grits are similar to other thick maize-based porridges and served with a choice of grated cheese, butter, gravy, shrimp etc. This recipe for grits includes roasted green chile, corn kernels and Mexican squash. I served these grits with my Mexican braised beef.

The Stratford grits-mill was constructed in the early 1740’s by Thomas Lee, grandfather of Robert E. Lee and reconstructed in 1939 on the foundation of the original mill. The antique millstones are powered by a waterwheel. The corn is slowly ground, then, sifted retaining all of the natural corn oils to produce a rich corn flavor exactly as it would have tasted nearly 250 years ago. If your only experience with grits has been instant quick varieties, then you are in for a pleasant surprise. These grits can be purchased from Stratford Hall. http://www.stratfordhall.org

Grits Ingredients

Makes 6-8 servings

1 1/2 cups stone ground grits

4 cups water

2 Anahiem roasted chiles, peeled, diced

8 oz roughly diced mexican squash or zucchini

1 cup corn kernels, fresh or frozen

¼ teaspoon each salt and ground pepper

Grits Preparation

Begin your preparation of grits 45 minutes prior to serving them with this meal.

In a large saucepan, over medium heat, combine water, grits, salt and pepper. Bring the liquid to a gentle boil. Cook for 20 minutes, uncovered, stirring occasionally. Add chile, corn and squash, stir and cook an additional 15 minutes, stirring occasionally until the porridge thickens. Allow grits to set for 10 minutes.

Braised Beef Ingredients

Serves 6-8

3 lbs beef chuck roast, fat removed

3 tablespoons vegetable oil

1 large onion roughly chopped

3 cloves garlic roughly chopped

½ lb fresh tomatillos cut in half

2 chiles poblano, roasted, peeled and cut in 3 x 1 inch long strips

1 red bell pepper roasted, peeled and cut in 3 x 1 inch long strips

2 carrots peeled and cut in 3 inch pieces

1 tablespoon dry epazote spice

1 bay leaf

1 cup dry white wine

Salt and Pepper

Braised Beef Preparation

Season beef chuck generously with salt and fresh ground black pepper. Add the oil to a Dutch oven and brown beef over medium-high heat on both sides obtaining a deep color. Remove the chuck roast and set aside.

Add onions to the Dutch oven and sauté, stirring until pale golden, about 5 minutes. Add garlic and cook, stirring for 2 minutes. Add the wine and boil about 3 minutes scraping up the brown bits.

Add the chiles poblano, red bell pepper, carrots, tomatillo, epazote, bay leaf and 2 cups of water. Salt and pepper the broth to taste.

Place the beef chuck roast back in with the vegetables, and add enough water to just cover the chuck roast.

Cover the Dutch oven and bring the liquid to a boil over high heat. Transfer to a preheated 325 degrees F. oven and cook for 2 1/2 to 3 hours, or until fork tender.