For the Smoked Gouda Grits:
- Cook the Grits:
- In a medium saucepan, bring water (and milk, if using) to a boil. Add salt.
- Gradually whisk in the grits to prevent any lumps. Reduce heat to a simmer and cover, stirring occasionally to prevent sticking, for about 20 to 25 minutes until the grits are tender and thickened.
- Once cooked, stir in the smoked gouda cheese, heavy cream, and butter until well combined and smooth. Season with additional salt and pepper to taste. Keep warm.
For the Steak Bites:
- Prepare the Steak:
- Pat the steak cubes dry with paper towels and season them with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak bites in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the steak bites for about 2-3 minutes per side until browned and cooked to your desired level of doneness.
- In the last minute of cooking, add butter to the skillet and toss the steak bites to coat them in the melted butter for added flavor.
To Serve:
- Assemble the Dish:
- Spoon a generous amount of creamy smoked gouda grits onto plates or into shallow bowls.
- Top with the seared steak bites.
- Optionally, garnish with fresh chopped herbs such as parsley or chives for color and freshness.
Tips for Perfect Steak Bites and Grits:
- Grit Consistency: For creamier grits, consider using half water and half milk. The milk adds richness and a creamy texture that complements the smokiness of the gouda.
- Steak Cooking: Ensure the skillet is hot before adding the steak to achieve a good sear. This helps lock in juices and flavor.
- Cheese Variations: While smoked gouda provides a distinct flavor, you can experiment with other types of cheese like sharp cheddar or a blend for different nuances.
This dish of steak bites over creamy smoked gouda grits offers a delightful mix of textures and flavors, making it an enjoyable meal for any occasion, especially during cooler weather. Enjoy your culinary creation!