Meat. Something like chuck, that can stand up to long cooking times. Season with salt and garlic powder.
Sear it in bacon fat (of course). Remove.
Sautee bell pepper, onion and garlic. Remove.
Make a roux. Equal parts fat and flour; low heat; constant stirring. Slowly add beef stock.
Return meat and veggies, then add this stuff. Cover, and let simmer for an hour.
(That's some fresh tomatoes, by the way)
After an hour, start up the grits. Boiling water, add grits. Stir.
Grate some cheddar cheese. Add when grits starts to thicken, along with some minced Serrano pepper.
Chop up parsley, add to Grillade.
When grits have thickened up, plate that sucker.
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