Ingredients
For the grits:
- 1 cup stone-ground grits (or polenta)
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 3 tbsp butter
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
For the steak:
- 2 steaks (ribeye, strip, or your favorite cut, about 9 oz each)
- 2 tbsp olive oil
- 2 garlic cloves, smashed
- 2 sprigs rosemary or thyme
- Salt and pepper to taste
For the okra:
- 9 oz fresh okra, sliced into ½-inch pieces
- 2 tbsp olive oil or butter
- 1 garlic clove, minced
- 1 tbsp thinly sliced red onion (optional)
- Salt, pepper, and a pinch of smoked paprika
Optional toppings:
- Crispy bacon crumbles
- Hot sauce
-
Fresh chopped scallions
Bring the broth and milk to a boil, then slowly whisk in the grits to avoid lumps. Reduce the heat and cook for about 20–25 minutes, stirring often, until the mixture becomes creamy.
Stir in the butter and cheddar cheese, season with salt and pepper, and keep warm until ready to serve. While the grits are cooking, season the steaks generously with salt and pepper.
Heat a cast-iron skillet or grill pan with olive oil and sear the steaks for 3–4 minutes on each side, adjusting the time depending on your preferred doneness. In the last minute of cooking, add the smashed garlic cloves and rosemary, basting the steaks with the aromatic juices. Remove the steaks from the pan and let them rest for 5 minutes before slicing into strips.
Meanwhile, heat olive oil or butter in another skillet, sautée the minced garlic and onion for one minute, then add the okra. Season with salt, pepper, and smoked paprika, and cook over medium-high heat for 5–6 minutes until the okra is tender and lightly browned without becoming slimy. To assemble, spoon a generous portion of creamy grits into a bowl or plate, top with the sliced steak, and finish with the sautéed okra either on top or on the side. Garnish with crispy bacon, fresh scallions, and a drizzle of hot sauce if desired.