Stone Ground Corn Grits, Sirloin & Vegetables
Mix grits, salt and milk in a saucepan. Bring to a boil. Lower heat, cover and cook for 20-25 minutes, stirring frequently)
1/3 cup stone ground corn grits
1/8 teaspoon salt
1 1/3 cup skim milk
Stir in cheese.
1/4 cup Parmesan cheese, grated
In a medium hot cast skillet, saute zucchini, onion, garlic, fennel and celtuce in olive oil for approximately 5 minutes.
1 teaspoon olive oil
1 small zucchini, sliced
2 tablespoon onion, diced
1 garlic clove, crushed
1/4 cup sliced fennel
1/3 cup celtuce, sliced
Sprinkle with fresh ground pepper.
Add arugula and tomatoes. Cover and remove from heat.
3/4 cup arugula
1/3 cup grape tomatoes
Arrange grits, vegetables and steak on a platter.
4-5 ounces slow cooked sirloin tip (Frozen previously when I made Slow Cooker Pulled Beef)
Garnish with goat cheese sprinkles.