Grillades and Grits

Ingredients

• 3 cups chicken stock
• 1 cup stone-ground grits
• 4 tbsp. unsalted butter, cubed, plus more for serving
• 1 tsp. minced thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. canola oil
• 1 lb. beef tenderloin, cut into 1/4″-thick slices
• 1 cup flour, for dredging
• 3 cloves garlic, finely chopped
• 1⁄2 small yellow onion, finely chopped
• 1⁄4 medium red onion, finely chopped
• 1⁄4 green bell pepper, stemmed, seeded, and finely chopped
• 1⁄4 red bell pepper, stemmed, seeded, and finely chopped
• 1 plum tomato, cored, seeded, and finely chopped
• 1⁄4 cup red wine
• 1 cup beef stock
• 2 tbsp. roughly chopped parsley
• Warm biscuits, for serving

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